Luxury Bread Amaretto Pudding
Luxury Bread Amaretto Pudding
This recipe is a variation (I changed some ingredients and some details in the procedure) of the ‘Queen of Puddings’ by Sarah Flower.
One medium or two small puddings. Serves 4-6
Ingredients:
- 90g half-stale white bread, cubed
- 100g caster sugar
- 400 ml milk
- 1 tsp almond flavour
- 45g organic margarine
- 2 medium to large eggs
- 3 tbsp blueberry jam
Method:
Preheat your halogen oven to 180º C (approx. 350º F)
Mix the cubed bread with 45g sugar in a medium bowl.
Heat the milk just a little and then add the margarine in small pieces. When almost melted, turn the heat off and add the almond flavour.
Separate the eggs, taking care so that not even a speck of yolk gets into the whites. You do not want it to prevent your meringue from being perfect.
Grease your ovenproof dish or mould. I used two small silicone moulds. I could have skipped the greasing in fact, but I didn’t. I used margarine.
Pour the flavoured milk with the margarine over the sugared bread in the medium bowl.
Add the egg yolk and mix or whisk until well combined. Don’t bother to beat the egg yolks prior to mixing, it’s not necessary. I use a manual potato masher to get a good result suitable to my tastes…if you want a very smooth result, use an electric hand mixer or anything you are used to.
Pour this very runny mixture into the greased mould or moulds. Do not worry, it won’t rise much in the oven; anyway don’t fill the moulds to the rim just in case.
Place on the low rack of your convection oven. Use the special tongs so that you won’t get injured by the high temperatures of the oven. Set the time to 35 minutes.
After 25 minutes, you can start preparing the toppings.
Melt the jam on low heat so that it is more fluid and spreadable. Take the lid off your oven, place it in a secure place and spread the jam on the top of your pudding or puddings. I use a kitchen silicone brush.
In a medium bowl or a deep dish, beat the egg whites until they form soft peaks. Then gradually whisk in the remaining caster sugar, until the mixture is thicker and glossy.
Spoon this meringue over the jam. Take care not to get drippings into the oven. Replace the oven lid and cook for another 8-10 minutes.
Again with the tongs, take the tray with the puddings out of the oven and put it on a cooling tray.
Eat warm if you want. Alternatively, place it in the fridge after 1-2 hours of room temperature cooling. I like it next day right from the refrigerator.
The original recipe used vanilla extract instead of almond, and butter instead of almond. I also used semi-skimmed milk.
Posted by MaryMer on 22.5.2011
