Queen of puddings with raspberries recipe
This recipe for queen of puddings with raspberries comes from Hill & Szrok, London. Prep this the day before, then it's really easy to plate-up on the day
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Cooking tools:
- Hand mixer
- Fine-mesh sieve
- Cake pan
- Mixing bowl
- Saucepan
- Whisk
- Wooden spoon
- Spoon
- Baking sheet
- Parchment paper
- Oven
- Stove
- Nonstick skillet
- Paring knife
- Plate
- Refrigerator
- Measuring spoon
Ingredients
- butter
- 2 large egg whites
- 110g golden caster sugar
- 200g raspberries plus 300g to serve
- 3 tbsp golden caster sugar
- 300ml double cream
- 11/2 tsp vanilla extract
- 3 egg yolks
- 2 tbsp golden caster sugar
- 2 tbsp cornflour
- 100g soft white breadcrumbs
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