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Raspberry Queen of Puddings






- 600ml milk

- 1 vanilla bean, split

- 125g fresh breadcrumbs

- 75g caster sugar

- Zest of 1 orange

- 50g butter

- 3 large eggs, separated

- 1/3 cup raspberry jam

- 125g fresh raspberries

- ¾ cup caster sugar

- Cream, to serve



Add milk and vanilla bean to a saucepan and bring to the boil. Remove from heat and stir in breadcrumbs, sugar, orange zest and butter. Leave to sit for 20 minutes to allow the breadcrumbs to absorb the mixture.

Pre-heat oven to 180 degrees Celsius.

In a small bowl, lightly beat the egg yolks. Add yolks to the cooled breadcrumb mixture and stir to combine.

Pour mixture into a deep pie dish. Place in the oven for 30-35 minutes or until set.

While the pudding is cooking, heat raspberry jam in a small saucepan. Stir through raspberries.

Carefully pour the melted jam mixture over the top of the cooking pudding.

In a separate bowl, beat the egg whites until stiff peaks form. Continue beating and gradually add sugar until glossy.

Spoon mixture on top of jam and return the pudding to the oven for a further 10-15 minutes.


To serve

Spoon pudding onto plates and serve with cream.


Egg whites are low in fat while whole eggs are higher but they contain lutein and zeaxanthin antioxidants that may have benefits for eye health.


Looking for more delicious recipes? Click here to get a taste of Aveo's very own cookbook, Live Life Cook.

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