Name: Queen of puddings
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: cooking oil spray; 4 slices day-old oatbran and honey bread; 1 1/2 cup skim milk; 30 gram margarine; 3 eggs, separated; 1 1/2 tablespoon caster sugar, plus 1/4 cup extra; 1/2 teaspoon vanilla essence; 1 cup frozen raspberries, thawed

Queen of puddings

Indulgent and moreish queen of puddings recipe by Recipes+ with creamy custard and raspberries, topped with soft chewy meringue that�s baked until golden � simply delicious.

Serves 4

Prep

25M

Cook

30M

Total

55M

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Ingredients

cooking oil spray

4 slices day-old oatbran and honey bread

1 1/2 cup skim milk

30 gram margarine

3 eggs, separated

1 1/2 tablespoon caster sugar, plus 1/4 cup extra

1/2 teaspoon vanilla essence

1 cup frozen raspberries, thawed

Method

1.Preheat oven to 180°C/160°C fan forced. Spray 4 x 3/4-cup ovenproof dishes. Place dishes on a baking tray. Process bread to fine crumbs. Transfer to a large heatproof bowl. Bring milk and margarine to a simmer in a medium saucepan over low heat (do not boil). Pour milk mixture over breadcrumbs. Stand for 10 minutes.

2.In a small jug, whisk egg yolks with 1 1/2 tablespoons sugar and the vanilla. Add to breadcrumb mixture; stir to combine. Divide mixture among prepared dishes. Bake for 20 minutes or until just set. Remove from oven.

3.Meanwhile, using an electric mixer, beat egg whites in a clean, dry, large bowl until soft peaks form. Add remaining sugar gradually; beat until sugar dissolves, mixture is thick and a trail forms when beaters are lifted. Place raspberries in a bowl and mash.

4.Spoon raspberries over custard in dishes. Top with egg white. Bake for 10 minutes more or until golden. Stand 5 minutes before serving.

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Ingredients

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