The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26635/queen-of-puddings

LifestyleFOOD.com.au

With its Union Jack fruit flag and whisky ice cream, this Queen of Puddings is guaranteed to impress.

Ingredients

  • Bread

  • 500g plain flour

  • 2 tsp yeast

  • 1 tsp salt

  • 375ml lukewarm water

  • Ice cream

  • 250ml milk

  • 190ml whipping cream

  • 2 egg yolks

  • 100g raspberry

  • 100g blueberry

  • 125g caster sugar

  • 1.5tbsp Scotch whisky

  • Dry ice kit

  • Raspberry Jam

  • 750g raspberries

  • 600g caster sugar

  • 2 lemons

  • Glaze

  • 125g apricot jam

  • 1 tbsp warm water

  • 6 lemons

  • 50g unsalted butter

  • 1680ml milk

  • 9 eggs (separated into 9 egg whites and 6 egg yolks)

  • 180g caster sugar

  • 330g breadcrumbs

  • 300g egg whites

  • 1500g raspberries

  • 500g blueberries

Method

  • For the bread:

  • 1.

    Mix plain flour, yeast, and salt. Add lukewarm water in mixer, add in dry mixture, mix with dough hook.

  • 2.

    Shape the dough into a ball, oil the bowl and let it prove until doubled in size (40 minutes).

  • 3.

    Punch down, knead for 2-3 minutes, divide into 2 portions, place in greased loaf tin for 20 minutes.

  • 4.

    Bake at 200°C for 30 minutes, until it sounds hollow when tapping the bottom of the loaf.

  • For the ice cream:

  • 1.

    Combine all ice cream ingredients in mixer, add in crashed dry ice while mixing until ice cream is set.

  • For the raspberry jam:

  • 1.

    Heat mashed raspberries until they reach a full rolling boil (102°C).

  • 2.

    Boil 2 minutes. Add sugar and lemon juice. Stir well. Bring to a boil, stirring constantly; boil for 2 minutes.

  • For the pudding:

  • 1.

    Preheat the oven to 180°C. Mix milk and lemon zest, bring to boil, stir in butter, bread crumbs, 75g sugar. Leave 15-25 minutes.

  • 2.

    Separate eggs, lightly beat 6 egg yolks, add into the cooled breadcrumb mixture.

  • 3.

    Pour the mixture into the dish, bake for 35 minutes or until set. Chill in the fridge.

  • 4.

    Add on a thin layer of raspberry jam. Beat 9 egg whites until stiff, whisk 105g sugar; spread onto the pudding; bake at 180°C for 5-10 minutes.

  • To assemble:

  • 1.

    Decorate the pudding with raspberry and blueberry, to form a union jack diagram. Brush the raspberries and blueberries with glaze.

Nutritional information

Nutritional analysis per serving (30 servings)

  • Energy 387kj
  • Fat Total 8g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 70g
  • Sugar 42g
  • Sodium 228mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Notes

*This recipe has not been edited or tested by the Bake Off Food Department

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings