Queen of Puddings Recipe
This royal dessert looks and tastes amazing and is a great way of using up leftover whole meal bread. Guaranteed to impress!
Cost Per Serving
Nutrition Per Serving
Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.
Your body wouldn’t function without fat. Fat is an essential part of a healthy balanced diet. It provides fat soluble vitamins and essential fatty acids. But as fat is a rich source of energy (calories), it can easily contribute to weight gain.
On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.
Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.
On average in the UK we eat too much sugar. Foods and drinks high in sugars are not needed in the diet. So if you have them, make sure they're infrequent and in small amounts, or you risk tooth decay or obesity.
Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.
All cells and tissues contain protein, so it’s essential for growth, repair and good health. Protein from animal sources such as meat, fish, eggs and dairy products contain all the essential amino acids (the building blocks of protein) needed by the body. If you're vegetarian or vegan, you can get the protein you need through eating a variety of different plant sources such as pulses, nuts and cereals.
A small amount of salt is needed in your diet but too much can raise your blood pressure, which increases risk of health problems such as heart disease and stroke. Adults shouldn’t eat more than about 1 teaspoon (6g) per day – and that includes salt already in the foods you eat, not just the salt you add, so check nutrition labels on food packs.
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- Preheat the oven to 150°C, gas mark 3.
- Gently warm the milk in a saucepan, then add the butter, lemon zest and 25g caster sugar and stir until the sugar is dissolved.
- Lightly whisk the egg yolks in a bowl, and then slowly whisk the warm milk mixture into the egg yolks.
- Pour the custard mixture into the base of a lightly greased 1.5 litre ovenproof dish, and sprinkle over the breadcrumbs. Leave to stand for about 15 minutes until the breadcrumbs have absorbed all the liquid.
- Place the dish into a large, deep roasting tin. Fill the roasting tin halfway with water then carefully place in the oven for 30-35 minutes, or until custard is set. Then remove from oven and prepare the topping.
- Whisk the egg whites until they form stiff peaks, gradually add the remaining caster sugar, whisking until the mixture is stiff and glossy.
- Spoon the compote over the custard then top with the meringue mixture.
- Return to the oven for a further 25-30 minutes, until the meringue is pale golden all over and crisp. Serve immediately with single cream.
- Use fresh summer fruits or apple puree instead of the fruit compote. This is also delicious cold the next day!