Queen of Puddings - Bottom Heat at 170°C and MUM Mixer

For the base

• 750ml milk

• 50g caster sugar

• 50g butter plus extra for greasing

• 4 large egg yolks

• Finely grated rind of 2 lemons

• 100g fine white breadcrumbs.

For the jam

• 6 tbsp Raspberry jam

•Juice of half a lemon.

For the meringue

• 4 large egg whites

• 200g caster sugar

• Cream to serve.

Allergens highlighted in bold.

1. Butter 8 ramekins. Heat the milk and sugar in a saucepan over a medium heat. Stir to dissolve the sugar. Just before the milk boils remove from the heat. Stir in the butter to melt.

2. In a bowl whisk the egg yolks, then pour over the milk and butter mixture and whisk well. Stir in the lemon rind and breadcrumbs. Pour into the prepared ramekins. Transfer to a deep sided roasting dish that fits all the ramekins. Place in the oven on shelf level 2. Carefully fill the roasting dish with boiling water up to about 2cm deep. This creates a water bath that will prevent the custard from overcooking.

3. Cook for 20 minutes or until just set. Remove from the oven and the water bath and cool slightly. Turn the oven over to 3D or 4D Hotair at 140°C. Mix the jam with the lemon juice and divide between the ramekins. Spread evenly and gently over the set custard.

4. To make the meringue: Whisk the egg whites in the bowl of the MUM mixer with the whisk attached. Add the caster sugar a little at a time, whisking at the highest speed. Keep whisking until the meringue is glossy and holds it’s shape.

5. Divide between the ramekins and smooth the top, use the back of a spoon to create peaks (or use a piping bag). Bake for 25-30 minutes on shelf level 3 or until the meringue is just golden.

6. Serve with cream.

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