Ingredients
Serves 4-6
Pudding (both versions)
300ml milk
300ml thickened cream
zest 1 lemon
50g unsalted butter
5 egg yolks
75g castor sugar
50ml brandy (optional)
100g fresh white bread (crusts removed before weighing) torn into small pieces
150g jam - any flavour is fine
Meringue (Old School version)
5 egg whites
75g castor sugar
Meringue (9am version)
60ml water
300g castor sugar
1 tablespoon glucose (optional)
5 egg whites
Method
This first recipe is old school. The second recipe is from the show and requires a bit more skill but with amazing results. The only difference is in the meringue finish which is explained in the method.
Old school Method:
Pre-heat oven to 180°C. Grease a 1.5 litre baking dish or six individual soufflé moulds.
In a saucepan heat the milk, cream, lemon zest and butter until the butter melts.
In a bowl whisk the egg yolks, sugar and brandy then whisk the hot milk mixture into the egg mixture.
Add the bread and let stand for 20 minutes until the bread swells.
Ladle the mixture into the prepared baking dish, place this dish in a roasting pan and add enough hot water to come half way up the side of the pudding dish. Place in the oven carefully making sure water doesn?t splash into the pudding.
Bake for 35 minutes for a large dish or 20 minutes for individual dishes. It is ready when the centre is set like jelly. Remove from the oven and cool for 5 minutes.
Melt the jam and gently spoon over the pudding being careful not to break the surface of the pudding.
For the meringue - Whisk the egg whites until firm; add the sugar in two batches. Spoon the meringue over the pudding and place bake in the oven for 10-15 minutes to cook and brown the meringue.
Serve hot with whipped cream.
Version shown on 9am
Make the pudding as above except for the meringue in which case follow the recipe below.
*To do this successfully you will need a sugar thermometer, a piping bag with a star nozzle and a blow torch as seen on television.
Place the water, sugar and glucose in a saucepan and bring to the boil. (This recipe will work without the glucose which is why it is optional). Place the sugar thermometer in once it comes to the boil.
When the sugar reaches 110°C begin to whisk the egg whites in the electric mixture to reach firm peak stage. Always watch the sugar thermometer and remove from the heat once it reaches 120°C.
Once the egg whites are firm turn the electric mixer to the lowest speed and slowly pour the hot sugar syrup into the egg whites in a steady thin stream.
Continue to beat on lowest speed once all the syrup has been added and until the mixture has cooled (about 15 minutes).
Scoop the mixture into a piping bag and pipe the meringue onto the cooked pudding. Because the meringue is cooked from the sugar syrup it will not need to go into the oven to cook. Simple blow torch being very careful as it will burn very, very easily.
Optional: Decorate with gold leaf which is available at quality food stores like The Vital Ingredient and Simon Jonsons. Be sure to be wearing cotton gloves (available at supermarkets in the cleaning supply area) or the gold leaf will stick to your fingers.