Queen of Puddings | Nigella's Recipes | Nigella Lawson
Traditionally, a Queen of Puddings is made with breadcrumbs, but this is the Marie Antoinette version, using brioche instead.
Keywords
- Comfort
- Sociable
- Sweet
- Nut Free
- Bread
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Cooking tools:
- Oval pie dish
- Food processor
- Cooling rack
- Roasting pan
- Kitchen scale
- Measuring cup
- Mixing bowl
- Saucepan
- Whisk
- Fork
- Spatula
- Oven
- Stove
Ingredients
- 150 grams brioche (cut into slices and left to stale)
- 50 grams unsalted butter (soft, plus more for greasing)
- 500 millilitres full fat milk
- 1 unwaxed lemon (finely grated zest, plus 2 teaspoons of juice)
- 1 teaspoon vanilla extract
- 25 grams caster sugar
- A pinch of fine sea salt
- 4 large eggs yolks only (reserve whites for meringue topping)
- 175 grams plum jam (or other jam)
- 4 large egg whites (from eggs above)
- 100 grams caster sugar (plus more for sprinkling)
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