With its Union Jack fruit flag and whisky ice cream, this Queen of Puddings is guaranteed to impress.
For the bread:
Mix plain flour, yeast, and salt. Add lukewarm water in mixer, add in dry mixture, mix with dough hook.
Shape the dough into a ball, oil the bowl and let it prove until doubled in size (40 minutes).
Punch down, knead for 2-3 minutes, divide into 2 portions, place in greased loaf tin for 20 minutes.
Bake at 200°C for 30 minutes, until it sounds hollow when tapping the bottom of the loaf.
For the ice cream:
Combine all ice cream ingredients in mixer, add in crashed dry ice while mixing until ice cream is set.
For the raspberry jam:
Heat mashed raspberries until they reach a full rolling boil (102°C).
Boil 2 minutes. Add sugar and lemon juice. Stir well. Bring to a boil, stirring constantly; boil for 2 minutes.
For the pudding:
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.
Separate eggs, lightly beat 6 egg yolks, add into the cooled breadcrumb mixture.
Pour the mixture into the dish, bake for 35 minutes or until set. Chill in the fridge.
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.
Decorate the pudding with raspberry and blueberry, to form a union jack diagram. Brush the raspberries and blueberries with glaze.
Nutritional analysis per serving (30 servings)
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.
*This recipe has not been edited or tested by the Bake Off Food Department
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