Queen of puddings.

Queen of puddings.

Queen of puddings.

Queen of puddings. The combination of sponge cake with a delicate cream under the air cap of fluffy meringue turns the classic British pudding delight for the sweet tooth of all ages.

We will need these ingredients:

For the sponge:
125 g butter (softened)
125g caster sugar
2 eggs
125 g flour
1/4 h. L. baking powder
4 tbsp. l. raspberry jam

For the cream:
300 ml of milk
300 ml of whipping cream
1 vanilla pod
4 eggs
75 g of finely crystalline sugar

For the meringue:
4 protein
225 g of finely crystalline sugar

Silicone deep square shape with a side of 18 cm x 7.5 cm used for the soufflé molds (well lubricated)
deep pan.

Queen of puddings.

Cooking method:

How to bake a cake and prepare the cream:

1 Preheat the oven to 180 ° C. Beat with a mixer all the ingredients for biscuits. Put the dough into the mold and bake for 25 minutes. Turn on the grill and let cool. Cut the sponge cake into 3 shortcake and gather together again, peresloiv jam. Cut the cake into small pieces and place one layer into the prepared molds.

2 Heat the milk and cream. Cut the vanilla pod in half lengthwise, knife Connick clean out the seeds into the milk mixture. Allow to boil, remove from heat, let cool.

3 Whisk the eggs with the sugar. Pour the cooled milk, stir until smooth and strain through a sieve into a jug. Pour cream cake in tins.

4 Place the molds in a deep pan and pour hot water into it until the middle of the walls of the molds with the pudding.

Build and add the meringue pudding:

5 Preheat the oven to 170 ° C. Bake 30-40 minutes, until the cream will not hardish. Put the molds from the pan.

6 Increase the oven temperature to 220 ° C. Beat whites until soft peaks form. Vsyp portions of sugar, continue beating until very resistant and shiny mass.

7 From pastry bag or spoon Put the meringue in the pudding, evenly distributing the weight of the protein to the edges of the molds, to completely cover the filling.

8 Place the molds on a baking sheet without hot water and return to the oven for minutes used, meringue to become golden brown. Serve warm dessert.

About the dish:

For 6 persons:
Preparation time: 40 minutes
Cooking time: 1 hour
cooling time: 1 hour
Oven temperature: 180 ° C, 170 ° C, 220 ° C

The perfect custard:
At the first stage the preparation of filled biscuit tins with cream baked in the oven in a water bath. Liquid evenly dissipates the heat in the oven, allowing the cream to thicken the delicate, soft consistency and is not going to lumps. Cream, baked in a water bath, often "rubber".

Crispy hat:
Share on protein mass pudding, dessert immediately put in a hot oven, where the meringue browns quickly. You can use the grill mode, the main thing in this case to follow closely the dessert, because the meringue can burn slightly in seconds.

Origin of the Queen of puddings:
Recipes, resembling the traditional dessert for the UK, have been known since the XVII century. But the really popular sweetness became after the Second World War -in the period pudding with meringue began to prepare for Sunday family dinner in the kingdom. Often in the cream to thicken add the bread crumbs, but in this recipe pudding made with biscuits filled with jam.

Queen of puddings.

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