RECIPE OF THE MONTH - FEBRUARY 2010 - QUEEN ADELAIDE PUDDING
1/02/2010

QUEEN ADELAIDE PUDDING

Step 1 - Prepare Baked Egg Custard

10 eggs
1 cup castor sugar
2 tsp vanilla essence
1 1/2 pints milk

Lightly beat together the eggs, sugar and vanilla until combined. Add the milk and stir. Strain mixture through a sieve to remove lumps and shell bits if any. Pour into a medium sized pyrex glass dish and into a bain-marie.

Step 2

Remove crusts from white bread and cut bread into triangles. Line the bread in a dish and pour the egg custard mixture over the top. Bake in a moderate oven until custard becomes firm to touch and golden.

Step 3

Leave the custard to sit and cool. Top with strawberry jam and meringue once cooled and bake further to cook and colour the meringue.

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