Sharing Queen's Pudding is a proposal from the most traditional and classic pastry, but despite this, it is an ideal dessert to honor mom on her special day. It is a relatively simple dessert to prepare, very refreshing, and beautifully decorated thanks to the caramel and Chantilly cream. Take note of the ingredients and step-by-step instructions for this Queen's Pudding to surprise mom on her day—you’re sure to give her a lovely treat.
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Ingredients
unit Eggs4
Sugar12tbsp
Water6tbsp
Milk2cups
Seedless raisins100g
unit Ladyfingers6- unit Peaches2
unit Apple1
Lemon zest1tsp
For decoration
Chantilly cream150g
Maraschino cherries50g- unit Peach1
Nutrition (per serving)
Calories
210.8kcal (10.54%)
Protein
3.5g (7.06%)
Carbs
30.8g (11.19%)
Sugars
25.9g (51.76%)
Healthy Fat
2.3g
Unhealthy Fat
5.6g
% Daily Value based on a 2000 calorie diet
How to make Queen's Pudding
Prepare the caramel
- Step 1
Place 4 tablespoons of sugar and the water in a large skillet. Heat over medium heat until the mixture turns into a golden caramel.
Caramelize the mold
- Step 1
Pour the caramel into a pudding mold or savarin mold, spreading it evenly across the entire surface.
Prepare the fruits
- Step 1
Peel the peaches, cut them in half, and remove the pits. Then, chop them into very small pieces. Do the same with the apple.
Prepare the ladyfingers
- Step 1
Cut the ladyfingers into pieces and set aside.
Combine the ingredients
- Step 1
In a bowl, mix the chopped peaches, apple, ladyfinger pieces, and seedless raisins. Set aside.
Prepare the egg mixture
- Step 1
In a separate bowl, combine the eggs (both yolks and whites), the remaining 8 tablespoons of sugar, and the lemon zest. Beat well until the mixture becomes frothy. Then, add the 2 cups of milk and mix thoroughly.
Combine everything
- Step 1
Pour the egg, sugar, and milk mixture over the reserved fruit and ladyfinger mixture. Stir gently with a wooden spoon, using smooth and folding motions to combine everything evenly.
Assemble the pudding
- Step 1
Pour the prepared mixture into the caramelized mold.
Cook
- Step 1
Bake the pudding in a water bath in a preheated oven at 180°C (350°F) for approximately 1.5 hours, or until a toothpick inserted into the center comes out clean.
Cool and chill
- Step 1
Remove the pudding from the oven and the water bath. Let it cool completely, then unmold it. Refrigerate for at least 4 hours.
Presentation
- Step 1
Decorate the pudding with Chantilly cream, maraschino cherries, and a few thin slices of peach.
Nutrition (per serving)
Nutrition (per serving)
Calories
210.8kcal (10.54%)
Protein
3.5g (7.06%)
Carbs
30.8g (11.19%)
Sugars
25.9g (51.76%)
Healthy Fat
2.3g
Unhealthy Fat
5.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the caramel is golden and not burnt to avoid bitterness.
Use fresh fruits for the best flavor and texture.
Refrigerating the pudding for at least 4 hours helps it set properly and enhances its flavor.
FAQS
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches, but fresh peaches provide a better texture and flavor.
What type of mold should I use?
A pudding mold or savarin mold works best for this recipe.
Can I substitute ladyfingers with another type of biscuit?
Yes, you can use sponge cake or similar biscuits as a substitute for ladyfingers.
How do I know the pudding is fully cooked?
Insert a toothpick into the center; if it comes out clean, the pudding is cooked.
Can I make this dessert ahead of time?
Yes, you can prepare it a day in advance and refrigerate it until ready to serve.
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North Terrace, Adelaide, South Australia, 5000
Australia