Queen of Puddings is a British invention. Many people criticize the British and their recipes, but what is forgotten is that most any country’s recipes are due to their environment. Geographically, the British have a short growing season. So, they were forced to preserve many of their fruits by drying or by jamming. This is why most of their recipes are filled with either of those. To keep their people warm on long cold winter nights, fat was a key ingredient in their diets. Hence, you will see a lot of milk, cream and butter in their foods too.
Like where you live right now, their diet has changed too. Some of their changes have come from lack of need, education, importation of seasonal and exotic foods, and immigration of other cultures.
I have always had a soft spot for British cuisine, but I am also interested in how their ingredients have changed through time, particularly to ex-patriots that moved to other countries. In these new countries, British people were forced to compromise their favourite recipes to accommodate local ingredients.
In this recipe below, I have adapted the traditional Queen of Puddings to something more tropical.
A traditional Queen of Puddings is a milk and bread based custard. The bread was no doubt a way to use up stale bread. Once cooked, it was spread of raspberry jam, a favourite there. And topped with a meringue and baked until the meringue is crisp and golden.
Coconut, Passion Fruit and Orange Queen of Puddings
- 4 eggs
- 2/3 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 3 cups low fat coconut milk
- Preheat oven to 325 degrees.
- In a bowl, whisk the eggs, sugar, salt and ginger together until thoroughly incorporated.
- Whisk in the milk.
- Pour custard mixture into a 1 1/2-quart ovenproof dish, or 8 individual ramekins.
- Place this dish in a larger pan, such as a 9″ x 13″ pan and add 1-inch of water to the outer pan.
- Place in the oven and bake until set, approximately 1 hour, or until golden on top, and a knife inserted in the centre comes out clean, or 15 minutes for individual ones.
- 1 1/2 cups passion fruit pulp (fresh or frozen)
- Spread across the top of the baked custard.
- 4 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- pinch of salt
- 1/2 cup sugar
- 2 teaspoons orange zest
- 1/2 teaspoon ginger
- Preheat the oven to 350 degrees.
- With an electric mixer, beat the egg whites until foamy.
- Add the cream of tartar and the salt and whip until soft peaks begin to form.
- Add the sugar, 1 tablespoon at a time. Continue to beat until the meringue forms stiff glossy peaks.
- Add the zest and the ginger until combined.
- Spoon the meringue mixture evenly over the fruit centre. Make peaks, smooth it down, pipe on the meringue. Be creative!
- Put the dessert back in the oven, this time without the water bath. Bake 15 more minutes until the meringue turns a golden brown.
- Bring to room temperature. Serve warm or cold.
Yields: 8 servings
This is a Blog Hop!
This months hop is hosted by Nic from Dining with a Stud so head on over later this week to find out a little more later this week.
#SABH will open for posts and link-up 9am Monday 21 January 2013 – Australian Eastern Standard Time [AEST: Sydney] and will remain open for a week and a day until 11:59pm Monday 28 January 2013 AEST. You can link up at any time during this week. Blogs will appear in the hop list in order of submission.