Wednesday, 17 June 2015

Queen of Puddings.

I seem to have a reputation for old fashioned desserts and guests are obviously comfortable enough to make requests. It is citrus time in the garden and I had intended to make a dessert with lemons, however, Queen of Puddings or something lemony was the request. Traditionally, Queen of Puddings is bread and butter pudding that has jam and meringue on top, the meringue being the crown on the pudding.

I have written about bread and butter puddings before and this post has other variations that could also be used for the base pudding. I like to play around with ideas and flavours and this lemon version takes the idea of the meringue topping but with a lemon custard and brioche/croissant base. I used my Mandarin Jam for the topping but any mild marmalade, apricot jam or commercial lemon spread could be substituted. It is also delicious without the topping.

It makes a generous pudding. Halve the quantities for a smaller pudding. Unused coconut milk can be frozen or used up in a curry. Make the pudding up to the point of baking and refrigerate until needed.

I usually make a large family style pudding but it is easy to make  individual puddings. A proper crown could be achieved by piping the meringue.

Lemon and Coconut Queen Pudding
If making this pudding without the meringue use four eggs instead of the eggs and yolks

For the pudding
3 croissants or
equivalent in sliced brioche or buttered bread
1 can coconut milk /cream
200 ml lemon juice
Zest of the lemons
2 eggs and 4 egg yolks
1/3 cup castor sugar
Generous pinch of citric acid

For the topping
4 egg whites
4 tablespoons castor sugar
3 tablespoons lemon spread or mandarin / lime marmalade or apricot jam

To make the pudding
Slice croissants/ brioche or bread and place into a greased casserole dish or individual ramekins.

Lightly whisk the coconut cream, lemon juice, lemon rind, eggs, yolks, sugar and citric acid if using together.

Pour the custard over the croissants and leave to sit until the croissants have absorbed the custard. 
Refrigerate if made in advance.

Bake pudding at 150 deg C until set and top has started to brown. This will take approximately 40 minutes depending on the depth/size of your dish. It can also be cooked in the microwave, cook on medium in 1 - five minute bursts, reducing the time at each burst of cooking. 

To Finish the Pudding
Beat egg whites until foamy, add sugar and continue to beat until sugar has dissolved and mixture has made a thick meringue.

Spread marmalade/jam/lemon spread over the baked pudding.

Pipe or spread the top meringue onto the pudding. Return pudding to the oven to allow the meringue to set and brown slightly.

Not as elegant as an individual pudding but delicious. I really like it with thick cream or icecream.

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