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Cherry queen of puddings

  • 0:35 Prep
  • 0:40 Cook
  • 4 Servings


  • 1 1/2 cups fresh breadcrumbs
  • 2 teaspoons orange rind, finely grated
  • 20g butter, finely chopped
  • 2 cups milk
  • 3 eggs, separated
  • 3/4 cup caster sugar
  • 1/2 cup black cherry and vanilla jam


  • 4 x 1-cup-capacity ovenproof dishes


  • 1
    Place breadcrumbs, orange rind and butter in a large heatproof bowl. Place milk in a medium saucepan. Heat over medium heat until milk simmers (do not boil). Pour milk over breadcrumb mixture. Stand for 15 minutes to allow breadcrumbs to absorb milk.
  • 2
    Preheat oven to 180C/160C fan-forced. Grease 4 x 1-cup-capacity ovenproof dishes.
  • 3
    Using an electric mixer, beat egg yolks and 1/4 cup sugar for 6 to 8 minutes or until pale and fluffy. Stir into cooled breadcrumb mixture. Divide mixture among prepared dishes. Place on a baking tray. Bake for 25 to 30 minutes or until just set. Stand for 5 minutes. Top evenly with jam. Meanwhile, using electric mixer, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until mixture is stiff and glossy. Top each pudding with egg white mixture. Bake for 5 minutes or until meringue is light golden. Serve puddings warm.

Source: taste.com.au


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