Former Royal Chef Shares The Ultimate "Queen of Puddings"

Video Description

Queen of Puddings is a British Icon when it comes to puddings (desserts) The ultimate comfort and nursery food. A delicious retro dish that ahs stood the test of time with its creamy custard base, layer of jam and fluffy meringue topping. Purchase a signed copy of my cookbook 'Eating Royally, recipes and remembrances from a palace kitchen' here... (USA ONLY) https://square.link/u/9FTs4nKo Don't forget to follow me on Instagram for foodie tips and more recipes. https://www.instagram.com/darren_mcgrady/?hl=en Queen of Puddings Serves 4 2 cups milk 1 tsp vanilla paste or extract 1/4 cup sugar 1/2 a pound cake cut into cubes 4 eggs 2 yolks ¼ cup raspberry jam 4 egg whites 1 cup sugar Preheat the oven to 350 degrees. Grease a 3-pint casserole dish with unsalted butter. Arrange the sponge cake into the bottom of the casserole dish. Whisk the eggs, vanilla and sugar together. Whisk the milk onto the egg yolk mix. Pour the mix over the sponge and bake for about 20-30 minutes or until the egg mix has set. Remove from the oven to cool completely. Spread the top of the egg with the jam. (The jam spreads better if slightly heated) Whisk the egg whites until stiff on an electric mixer. Slowly whisk in the sugar and whisk until the sugar has dissolved and the meringue is shiny. Pipe the meringue mix onto the jam and bake for 6-8 minutes until golden. www.theroyalchef.com