Blackcurrant Queen Of Puddings Food
QUEEN OF PUDDINGS
The aptly named Queen of Puddings dates to the seventeenth century,but food historians speculate that its moniker came hundreds of years later, in honor of Queen Victoria. It's a pudding deluxe, consisting of a custardy bread base topped with jam (ours is black currant) and a billowy layer of golden-tan meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter six 1 1/2- to 1 3/4-cup oval gratin dishes; set aside.
- Bring milk, butter, 1/2 cup sugar, the zest, and salt to a simmer in a medium saucepan. Add bread; remove from heat. Let stand, stirring often, 30 minutes.
- Stir in yolks. Divide evenly among prepared dishes. Bake until just set, about 15 minutes. Let cool on a wire rack 30 minutes. Reduce temperature to 325 degrees.
- Heat jam in a small saucepan until thin. Spread over tops of puddings.
- Put egg whites and remaining 1/2 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and whites are warm, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until medium peaks form. Mound meringue over puddings, leaving a 1/2-inch border.
- Bake until meringue is golden all over and puddings are heated through, about 10 minutes. Serve immediately.
BLACKCURRANT MUFFINS
This is one of JeBouffe's favorite recipes. The blackcurrant is commonly used in Quebecois cuisine, but may not be available fresh in many parts of the U.S. This recipe has very light flavoring, so that the tartness of the blackcurrant berry can shine through!
Provided by Lori Loucas
Categories Other Desserts
Time 45m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350F (180C). Wash the Blackcurrants and set aside.
- 2. In a bowl, beat the softened butter and sugar to create a cream. Add the eggs, lime juice and yogurt. Stir with a whisk to obtain a smooth mixture.
- 3. In another bowl, sift together the flour and baking powder. Add the liquid preparation and mix gently.
- 4. Add the blackcurrants, folding the dough gently with a spatula.
- 5. Pour into molds. Bake 35 minutes.
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- Summer pudding. This basin summer pudding is a winner on all fronts – it allows you to use up your stale bread as well as a large batch of whatever summer fruits you can lay your hands on.
- Blackcurrant sorbet. Fat-free sorbet is the summer cooler to top all others. This version has a rich and deep flavour, levelled out by fresh mint and sugar syrup.
- Berry crumble. This irresistible pudding isn’t just for chilly nights and Autumn entertaining. Our warmer weather recipe contains a mixture of summer fruit and a base of fresh strawberries.
- Blackcurrant vodka. If you like your booze with a sweet edge, try making your own flavoured liqueur. Our versatile fruit vodka recipe is easily adapted - just replace the 250g of cranberries with the same quantity of fresh blackcurrants.
- Blackcurrant sauce. Berry and game seasons coincide, and if you’re lucky enough to pick up fresh grouse, cut through its rich flavour with a fruit-based sauce.
- Blackcurrant compote. Compote couldn’t be easier to make, and it can be used on yogurt, swirled into ice cream, in cocktails, pies, desserts and so much more besides.
- Blackcurrant pie. Pile a mound of summer berries into a pan, top with an almond pastry lid and let the oven do the work. Soon the fruit will have broken down into a warm red sauce, ready to meld lovingly with cold vanilla ice cream.
- Blackcurrant cordial. Make your own refreshing summer drink using a glut of blackcurrants. Combine this tart fruit with sugar and zingy lemon juice to make a simple syrup.
- Blackcurrant queen of puddings. Tart blackcurrant compote and buttery brioche crumbs give this classic British dessert a vibrant twist. It’s traditionally made with raspberries, but we think the sharpness of blackcurrants balances perfectly with the sweet fluffy meringue topping.
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