We were inspired to make this by the Fortnum and Mason Platinum Pudding competition, in recognition of Queen Elizabeth's 70 year reign and the Jubilee celebrations planned throughout 2022.
Taking the quintessentially English Queen of Puddings, and, in recognition of Her Majesty's German roots, marrying it with the classic flavours of a Black Forest gateau, we have created what we think is a pudding fit for a Queen.
60g butter
50g sugar
100ml double (heavy) cream
400ml full fat milk
50g dark chocolate
125g fresh breadcrumbs
2 eggs, separated
50g sugar
3 tblsp good cherry jam.
Heat the oven to 180ºC
Place the cream, milk and chocolate in a saucepan. As befits a recipe for a queen, I used a pan fit for a palace kitchen
Heat gently, stirring regularly until the chocolate has melted.
In a mixing bowl, beat the butter and sugar together until well blended and then stir in the breadcrumbs. It is well worth saving up bags of breadcrumbs in the freezer, rather than sacrificing a fresh loaf.
Stir in the chocolate milk and then beat in the egg yolks.
Pour the mixture into a greased 1lb loaf tin.
And yes, I used our "Sunday best" tin, but our standard iron tin would work just as well.
Leave to stand while the oven heats up to 180ºC
Then slip the tin into the oven and cook for 40 minutes, until the custardy filling is just set.
Remove the tin from the oven and set aside to cool. Turn the oven down to 120ºC
While the custard cools, add 1 tablespoon of the remaining sugar to the egg whites and whisk until they form stiff peaks, then add the remainder of the sugar and contiune beating until they take on the lustre of a princess's pearl necklace.
Once the chocoalte custard base is cool, spread the top carefully with the jam and then top with the meringue.
Put the tin back in the oven for around 25 minutes, until a light golden brown.
Serve warm, rather than piping hot!
Netherton Foundry Shropshire 2022 ©
