The Hour

The Royal wedding is just days away now, and if you’re planning a celebration of your own to mark the nuptials, you’ll no doubt be looking for tasty treats that can be served to guests.

This “Queen of Puddings” sweet treat comes from Andy Cumming, the head chef at Rogano restaurant in Glasgow.

Made with double cream, vanilla, strawberry jam and cake sponge, it’s a really indulgent treat. If you fancy trying it out, the recipe and the method can be found below.

Ingredients for the pudding (makes four large servings)
• 200ml milk
• 200ml double cream
• 1 vanilla pod
• 100g caster sugar
• 4 large egg yolks
• 100g stale cake sponge
• 1 lemon (zest only)
• 100g strawberry jam

Ingredients for the meringue topping
• 4 large egg whites
• 100g caster sugar

Method for the baked custard:
1. Preheat the oven to 160C/Gas 2
2. For the pudding, bring the milk and cream to the boil in a pan with the vanilla pod
3. Whisk the sugar and egg yolks in a bowl until the mixture is light and creamy
4. Pour the milk and cream into the egg mixture whisking constantly
5. Chop the sponge into cubes and place in the bottom of the serving dishes. Grate lemon zest into each dish
6. Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins and place them into the bain-marie
7. Place the bain-marie in the centre of the oven and bake until the puddings are cooked, about 10-15 minutes
8. Remove from the oven and leave to cool
 
Method for making the meringues
1. Turn up the oven temperature to 200C/Gas 6
2. For the meringue whisk the egg whites slowly adding the caster sugar until it forms stiff peaks
3. Heat the jam and a tablespoon of water in a pan slowly until it is a soft liquid consistency. Using the back of a spoon spread the jam over the top of the baked custard
4. Using a piping bag pipe the meringue on top of the puddings
5. Bake in the oven for approximately 10 minutes until crisp and golden brown
6. Serve warm

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