Raspberry Queen of Puddings Recipe

Looking for a great dessert idea - why not try making Raspberry Queens of Puddings, it was a favourite at the Zonta Dinner held at Vi's Teahouse at the Buried Village.

Raspberry Queen of Puddings – serves 6

Ingredients
50gms white breadcrumbs
Grated zest of 1 lemon

Vanilla Custard
600ml cream
1 vanilla pod
5 egg yolks
1tsp corn flour
1Tbsp castor sugar
3 Tbsp raspberry jam
175gms Raspberries (fresh or frozen)

Meringue
5 egg whites
Pich salt
4 Tbsp castor sugar
1 Tbsp flaked almonds

Custard
Heat the cream with the vanilla pod, leave to infuse, scrape out seeds into cream. Beat egg yolks with sugar and cornflour, pour over cream. Stir in saucepan over low heat till custard thickens. Divide breadcrumbs between 6 ramekins pour over custard. Cool till set. Spread over raspberry jam and scatter with berries.

Meringue
Beat egg whites with salt until firm. Gradually beat in sugar till smooth and glossy. Spoon on top of berries. Scatter dish with flaked almonds Bake in oven until meringue is brown
Serve warm from the oven