Raspberry queen of puddings recipe

Preparation time: 15–20 minutes,

plus 20 minutes standing

Cooking time: 35–45 minutes

 

3 eggs

1/3 cup (80 g) caster sugar

300 ml low-fat milk

2 tablespoons cocoa powder

1/3 cup (55 g) fresh breadcrumbs

2 tablespoons redcurrant jelly or cranberry sauce

11/4 cups (155 g) raspberries, plus more to serve

2 tablespoons flaked almonds

 

1 Break 1 egg into a bowl. Separate the remaining 2 eggs, adding the yolks to the bowl with the whole egg, and placing the whites in a separate large bowl to set aside for the meringue.

 

2 Add 2 tablespoons of the sugar to the egg and yolks and whisk together until smoothly blended. Put the milk and cocoa in a saucepan and heat to boiling point. Whisk into the egg yolk mixture, then add the breadcrumbs.

 

3 Pour the mixture into 4 individual soufflé dishes or into a shallow baking dish and set aside for 20 minutes so that the breadcrumbs can absorb some of the liquid. Preheat the oven to 160°C.

 

4 Bake the pudding base, allowing 20 minutes for soufflé dishes or 30 minutes for a baking dish, until set.

 

5 Meanwhile, heat the redcurrant jelly or cranberry sauce gently in a saucepan until melted or warm. Add the raspberries and crush lightly with the back of a spoon to mix them into the melted jelly. Heat gently for 2 minutes, then leave to cool.

 

6 Whisk the eggwhites until stiff. Add the remaining 1/4 cup (55 g) of sugar and continue whisking until the meringue is glossy. Spoon the raspberry mixture over the pudding. Top with the meringue, piling it up and swirling into a peak. Sprinkle over the almonds.

 

7 Bake for about 15 minutes, or until the meringue is pale golden brown. Serve immediately, decorated with a few extra raspberries.

 

 

Each serving provides 1256 kJ, 300 kcal, 11 g protein, 9 g fat (3 g saturated fat), 46 g carbohydrate (36 g sugars), 2 g fibre