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Queen of puddings with raspberries

Published: May 6, 2016 at 9:06 AM

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serves 4

Total time: 2 hrs

+ chilling + cooling

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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

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Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal760
• fat47.1g
• saturates27g
• carbs73.9g
• sugars56.8g
• fibre2.4g
• protein8.2g
• salt0.7g

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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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