Puddings: Recipe 2: Queen of Puddings

Preparation info

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About


  • ½ baked Vanilla Sponge
  • Raspberry jam
  • 4 eggs
  • 75 g (3 oz) caster sugar
  • 300 ml (10 fl oz) milk
  • 300 ml (10 fl oz) double cream
  • 1 vanilla pod, split (optional)


    Pre-heat the oven to 160°C/325°F/gas 3 and prepare six 7.5 cm (3 in) soufflé dishes or one 1.75 litre (3 pint) soufflé dish.

    Split the sponge into three layers and sandwich together again with the raspberry jam. Cut into 1 cm (½ in) squares and divide between the soufflé dishes or arrange in the base of the large dish.

    Whisk the eggs and sugar together and add the milk, cream and the scraped out insides of the vanilla pod, if using. Strain through a sieve and pour on top of the sponge sandwich. Sit the moulds in a roasting tray three-quarters filled with hot water and cook in the pre-heated oven for 30–40 minutes until the custard has just set. Remove from the oven and the water bath and leave to rest.

    Increase the oven temperature to 230°C/450°F/gas 8.

    To make the meringues, whisk the egg whites with the sugar until they form firm peaks. Pipe or spoon the meringue over the top of the puddings and return them to the hot oven for about 6–8 minutes until golden brown.

    So here are two ways, now you can decide which one to try!