A slightly different version of this old favourite made with the addition of orange rind and marmalade to give a delicious orange flavour.
- 600 ml/1 pint¹/2 cups milk
- 25 g/1 oz/6 tsp butter
- 225 g/ 8 oz/1¹/4 cups caster (superfine) sugar
- Finely grated rind of 1 orange
- 4 eggs,separated
- 75 g/2³/4 oz/³/4 cup fresh breadcrumbs
- Pinch salt
- 6 tbsp orange marmalade
Grease a 1.5 litre/2³/4 pint/6 cup ovenproof dish.
To make the custard, heat the milk in a pan with the butter, 50 g/1³/4 oz/¹/4 cup of the caster (superfine) sugar and the grated orange rind until just warm.
Whisk the egg yolks in a bowl.Gradually pour the warm milk over the eggs, stirring.
Stir the breadcrumbs into the pan, then transfer the mixture to the prepared dish and leave to stand for 15 minutes.
Bake in preheated oven,180°C/350°F/Gas Mark 4,for 20-25 minutes until the custard has just set. Remove the custard from the oven but do not turn the oven off.
To make the meringue, whisk the egg whites with a pinch of salt until they stand in soft peaks.Whisk in the remaining sugar, a little at a time.
Spread the orange marmalade over the cooked custard. Top with meringue, spreading it right to the edges of the dish.
Return the pudding to the oven and bake for a further 20 minutes until the meringue is crisp and golden.
Cook’s tip:If you prefer a crisper meringue, bake the pudding in the oven for an extra 5 minutes.
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