| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Sainsbury2 |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Milk |
| 1/2 |
oz |
Butter |
| 2 |
oz |
Caster sugar |
|
|
Grated rind of 1 small lemon |
| 4 |
oz |
Fresh white breadcrumbs |
| 3 |
|
Size eggs |
| 3 |
|
Rounded tablespoons luxury |
|
|
mincemeat |
|
|
Glace cherries and angelica |
|
|
to decorate |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F or Gas Mark 4. Pour the milk into a
pan and bring to the boil. Remove from the heat and add the butter,
half the sugar and the lemon rind. Add the breadcrumbs, stir and leave
for 20 minutes until the breadcrumbs swell into the milk. Separate the
eggs, whisk the yolks into the milk mixture and pour into a buttered
900ml (1 1/2 pint) ovenproof dish, approximately 7cm (3 inches) deep.
Bake in the preheated oven on the middle oven shelf for 30-35 minutes,
until set. Warm the mincemeat and carefully spread over the custard
and breadcrumb base. Whisk the egg whites until stiff then whisk in
the remaining sugar. Spoon the meringue over the top of the pudding
and decorate with glace cherries and angelica. Return to the oven for
a further 15 minutes, until golden. Allow to cool for 20 minutes
before serving. Delicious served with lightly whipped cream or crme
frâiche. Converted by MC_Buster. NOTES : Try this traditional dessert
at Christmas time with its addition of luxury mincemeat. Converted by
MM_Buster v2.0l.
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