Celebrity chef and committed ambassador of British produce, Rachel Green reveals a delicious recipe for a summertime treat.
Raspberry Queen of Puddings (makes 6)
300g fresh raspberries
3 tablespoons of raspberry jam
500ml full fat milk
250ml single cream
1 vanilla pod
6 egg yolks, (reserve the whites for the meringue)
150g caster sugar, plus extra for dusting
2 large plain scones, cake or breadcrumbs, made into crumbs
1 orange, grated rind only
50g unsalted butter
For the Meringue:
6 egg whites
Preheat oven to 150C/300F/Gas 2.
Gently heat the raspberry jam in a non-stick pan and add the raspberries. Cook until the fresh raspberries start to give. Remove from the heat and leave to cool as you continue with the pudding base and meringue.
Put the milk, cream and butter into a saucepan. Split the vanilla pod, scrape out the seeds and add to the saucepan. Bring the mixture to the boil, then remove from the heat and add the orange rind. Whisk the egg yolks and sugar together in a large bowl, then slowly whisk in the milk mixture, and stir in the scones, cake or breadcrumbs. Pour the custard mixture into a large oval dish and bake in the oven for about 30-40 minutes or until just set. Remove from the oven and set aside until warm. Do not turn off the oven. Spread the cooled raspberry jam over the surface of the custard. For the meringue, beat the egg whites in a clean bowl until dry and stiff, add half the sugar and beat again until the egg whites turn stiff and glossy, and then fold in the remaining sugar. Spoon the meringue over the custard and jam mixture, dust with a little extra caster sugar and return to the oven for 15-20 minutes until the meringue is set and lightly browned.
Recipe courtesy of: L J Fairburn (Lincolnshire)
Recipe development: Rachel Green
Photography: Michael Powell