Marmalade Queen of Puddings is a traditional British recipe for classic pudding of a custard made from egg yolks and a milk and bread mixture that is baked, topped with marmalade rather than the more usual jam and finished with a meringue made egg whites and sugar that's re-baked until browned and is served hot. The full recipe is presented here and I hope you enjoy this classic British version of: Marmalade Queen of Puddings.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Another truly classic English dessert that marries fruit jam with custard and meringue. If you've never tried it then you really don't know what you're missing! Personally I prefer the slightly more bitter Dundee marmalade for this, but you can use sweeter Oxford marmalade if you prefer.
Ingredients:
600ml milk
25g butter
225g caster sugar
finely-grated zest of 1 orange
4 eggs, separated
75g fresh breadcrumbs
pinch of salt
6 tbsp orange marmalade
Method:
Begin with the breadcrumb custard. Add the milk, butter, 50g of the caster sugar and orange zest to a pan and heat until the sugar has dissolved and the mixture is just warm.
Whisk the egg yolks in a large bowl and gradually add the warm milk to them, stirring all the time. When the milk has been incorporated add the breadcrumbs and stir to mix. Tip the contents of a bowl into a well-buttered 1.5l oven-proof dish and allow to stand for 20 minutes, while the breadcrumbs swell.
At the end of this time place the dish in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 25 minutes, or until the custard has just set. Take the custard out of the oven and set aside.
Add the egg whites to a clean bowl and whisk with just a pinch of salt until they stand in soft peaks. Add the remaining sugar a little at a time, whisking all the while. Spread the orange marmalade over the cooked custard then top with the meringue, making certain it covers the entire surface of the dish.
Return the pudding to the oven and bake for a further 20 minutes, or until he meringue is crisp and golden. Serve hot.
