Olive Magazine

Queen of puddings with raspberries

Published: May 6, 2016 at 9:06 am
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  • Preparation and cooking time
    • Total time
    • + chilling + cooling
  • serves 4

This recipe for queen of puddings with raspberries comes from Hill & Szrok, London. Prep this the day before, then it's really easy to plate-up on the day

Nutrition:
NutrientUnit
kcal760
fat47.1g
saturates27g
carbs73.9g
sugars56.8g
fibre2.4g
protein8.2g
salt0.7g
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Ingredients

  • butter
  • for frying vegetable oil
  • 2 large egg whites
  • 110g golden caster sugar
  • 200g raspberries, plus 300g to serve
  • 3 tbsp golden caster sugar
  • 300ml double cream
  • 11/2 tsp vanilla extract
  • 3 egg yolks
  • 2 tbsp golden caster sugar
  • 2 tbsp cornflour
  • 100g soft white breadcrumbs

Method

  • STEP 1

    To make the base, butter and line a 21cm square cake tin with baking parchment. Heat the cream and vanilla to a gentle simmer.

  • STEP 2

    Beat the yolks, sugar, cornflour and a pinch of salt until smooth. Slowly pour the hot cream over the egg mix, and keep whisking. Return to the pan, then simmer on a medium heat and keep whisking for 12-15 minutes to cook out the flour and until very thick. It should fall off the spoon in blobs rather than drizzling off.

  • STEP 3

    Stir in the breadcrumbs, with a wooden spoon, until very thick, like custard. Spoon into the lined cake tin, smooth over the surface and chill until set, about 5 hours, or overnight.

  • STEP 4

    Heat the oven to 120C/fan 100C/gas ½. For the meringues, slowly whisk the egg whites, with an electric whisk, until frothy and doubled in size. Add the sugar, one spoon at a time, until it’s all been added, then add a pinch of salt, whisking continuously. Increase the speed and whisk again until stiff peaks form. Spoon 4 individual portions onto a baking tray lined with baking paper. Bake for 1½-2 hours, until they’re crisp and come away from the baking paper cleanly. Leave to cool completely in the oven while it’s turned off, to prevent any cracks.

    Step 5

    Make the coulis by adding 200g raspberries and the sugar to a small pan, and simmer for 15 minutes until the fruit
    has broken down and it turns syrupy. Push through a sieve, cool to room temperature, and chill.

  • STEP 5

    To serve, cut 4 discs from the chilled base as big as the cooked meringues. Heat 1 tsp of vegetable oil and a small knob of butter in a non-stick frying pan, and fry the bases until crisped and brown, about 1 minute on each side. Put onto 4 dessert plates and top with a layer of raspberries. Pour over the coulis, put some on the plate to garnish, and finish with the meringues.

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