Click here to watch John cooking Raspberry Queen of Puddings.
- 600ml milk
- 125g fresh breadcrumbs
- 1 vanilla bean
- 115 g caster sugar
- Zest of 1 orange
- 50g butter
- 3 large eggs, separated
- 1/3 cup raspberry jam
- 1 punnet of raspberries
Add and split vanilla pod and milk in saucepan and bring to the boil gently.
Remove from the heat and stir in the breadcrumbs, sugar, orange zest and butter then leave for twenty minutes to allow the breadcrumbs to swell.
Lightly beat the egg yolks and add them to the cooled breadcrumb mixture.
Pour it all into the pie dish. Bake at 180 degrees for 30 – 35 minutes, or until set.
Heat the raspberry jam over a low heat and add whole raspberries. When the pudding is ready, remove it from the oven and spread the jam mixture carefully and evenly over the top.
Beat the egg whites until firm peaks. Add 50g of caster sugar, mixing in well.
Spoon the meringue mixture over the pudding. Use the back of the spoon to spread mixture and create peaks.
Bake for a further 10 - 15 minutes until the topping is golden brown. Sprinkle with icing sugar before serving. Serve warm from the oven with creme fraiche and fresh mint leaves.