Royal Queen of Puddings
A variant on the traditional Queen of Puddings this scrumptious dessert boasts a rich egg custard - surely a dish fit for a Queen.
- 150g bag of ratafias (small almond biscuits)
- 3 x 300ml pots of double cream
- 50g (1¾ oz) caster sugar
- 3 free range egg yolks
- 3 free range eggs
- 500g (1lb 2 oz) strawberries, sliced
- 1 tbsp caster sugar – optional, dependent upon sweetness of the strawberries
For the meringue
- 5 free range egg whites
- 280g (10 oz) caser sugar
- Flaked almonds
Place the ratafias in the base of a chef’s dish. Heat the cream and sugar in a saucepan until hot but not boiling and the sugar has dissolved. Meantime whisk the egg yolks and whole eggs then whisk in the heated cream. Strain onto the ratafias and allow to soak for 30 minutes.
2, 3 and 4 oven AGA: Place the chef’s dish on the oven grid shelf set on the floor of the Roasting Oven and bake for 10 minutes then transfer to the Simmering Oven for about 40 minutes until just set.
Allow to cool. Place the sliced strawberries over the custard and sprinkle with sugar if needed. Make the meringue by whisking the egg whites until stiff then whisk in the sugar a teaspoon at a time so the mixture ends up thick and glossy. Pile onto the strawberries and scatter with flaked almonds.
Place the dish into the Simmering Oven for about 45-60 minutes until the meringue is lightly coloured. Alternatively if you want quickness place the dish into the Baking Oven (3 and 4 oven) for about 7-10 minutes until lightly coloured.
Allow to cool and serve.
Rayburn cooking: Bake in the Main Oven at 150°C (300°F), Gas Mark 2 for about 60 minutes, until just set.
Conventional cooking: Bake at 180°C, fan oven 160°C, Gas Mark 4 for 10 minutes then turn the oven down to 120°C, fan oven 100°C, Gas Mark 1 for about 45 minutes or until just set. Finish at 180°C, fan oven 160°C, Gas Mark 4.
By Dawn Roads
AGA Food Editor