Cookery

Another delicious recipe from Denise Phillips

For more recipes and inspiration visit my website: www.jewishcookery.com

This is a very traditional British dessert consisting of baked breadcrumbs thickened with custard, spread with jam and then topped with meringue. The dessert was probably so called because Queen Victoria enjoyed it! Enjoy with the older generation and make a regal celebration for them… although I think the whole family will enjoy it too! If you wish to make one large pudding cook the custard for 30 minutes. The meringue will still take 5 -10 minutes.

Preparation Time: 30 minutes Cooking Time: 30 minutes Serves: 10

Ingredients 250ml milk/ soya milk 500ml single cream/ soya cream 1 vanilla pod – split & seeds removed ~ 250g blueberries or other frozen fruits 30ml fruit liquor eg crème de cassis – optional or use Kiddush wine ~ 6 eggs separated 300g caster sugar (divided in half) 200g cake/ bread crumbs ~ 100g blackcurrant jam

Method 1) Preheat the oven to 180 C/ 350 F / GM 4. 2) Heat the milk, cream and vanilla seeds in a pan until almost boiling. Remove from the heat and set aside. 3) Mix the blueberries with fruit liquor and set aside. 4) Whisk the egg yolks and half the sugar until pale. 5) Pour into the reserved milk mixture; add cake crumbs and combine. 6) Divide the mixture between 10 ramekins and transfer to a baking tray. 7) Bake for 15-20 minutes or until set. 8) Mix the jam with a couple of teaspoons of hot water to loosen, then spoon over the set custard. 9) Top with blueberries. 10) Whisk the egg whites with a pinch of salt until thick, then add the remaining sugar to form a glossy meringue. 11) Pipe or spoon in thick swirls on top of the blueberries to cover completely. 12) Return to the oven for about 5-10 minutes or until slightly golden. 13) Serve warm.