![]() ![]() Whisk the egg whites until they're completely foamy and hold soft peaks, then add the sugar – a spoonful at a time – whisking continuously and allowing time between each addition. Once it's done, take out of the oven, but don't turn the oven off just yet.Ĥ Meanwhile, start making the meringue. Beat the yolks into the milk mixture, spoon into the greased pie dish and bake in the preheated oven for 20-25 minutes, or until set. Stir in the vanilla, butter, sugar and breadcrumbs.ģ Separate the eggs, collecting the whites in a large, scrupulously clean bowl. Let cool slightly, then remove the leaves. Serves 10 550ml milk 3 bay leaves 1 tsp vanilla 40g unsalted butter, plus more to grease 200g caster sugar – 75g for the custard, 125 for the meringue 150g breadcrumbs 3 large eggs, separated 6 tbsp blackcurrant jamġ Preheat the oven to 180C/350F/gas mark 4 and butter a 25cm pie dish.Ĭook - Ruby Tandoh's blackcurrant queen of puddings Photograph: Jill Mead for the GuardianĢ Slowly heat the milk and bay leaves until scalding. This highfalutin pudding really does live up to its name. Bay leaves aren't a usual addition to a dessert, but their gently savoury aromatics really do work well in a dish which might otherwise run the risk of being over sweet – plus they're a great partner for the earthy blackcurrants. By all means, adapt it to your taste: I've swapped the usual raspberry jam for a sharper blackcurrant, but cherry or bramble jam, or even marmalade might work nicely, too. Photograph: Jill Mead for the Guardian Photograph: ddd/ dĭon't let the posturing of the title put you off – this old-fashioned British pudding is surprisingly unfussy and can be rustled up with little but the storecupboard basics and leftovers. Transform a few bits of rustic stale bread into a terribly cultured Queen of Puddings. Bake for 35-40 minutes, or until set, but not dry. Remove the parchment and beans, and bake uncovered for another 5 minutes.Ĥ While the tart case is blind-baking, prepare the filling by combining the golden syrup, breadcrumbs, honey, treacle (if using), zest, eggs and milk.ĥ Once the case is ready, reduce oven temperature to 160C/325F/gas mark 3 and spoon in the filling. Meanwhile, preheat oven to 180C/350F/gas mark 4.ģ Once chilled, line the pastry with crumpled baking parchment and then with baking beans or dried pulses and bake blind for 15 mins. Refrigerate for at least 30 mins, but preferably an hour. Line the tin with the pastry, taking care not to stretch the pastry or handle it for too long. Wrap it in clingfilm and refrigerate for at least an hour.Ģ Once chilled, roll the pastry out on a piece of baking parchment so that it is large enough to line the base and sides of a 20cm-diameter cake or flan tin (I used a round loose-bottomed cake tin). Once there is no more dry flour left, use your hands to pat the mixture together quickly but firmly. It will seem quite dry, but it will come together – just continue to cut through with the knife. Drizzle with the water then, using a knife, combine by making cutting motions through the mixture until it comes together into clumps. Serves 8 150g plain flour ¼ tsp salt 75g unsalted butter 25ml cold water 150g golden syrup 180g honey 1 tbsp black treacle, optional 125g breadcrumbs 2 large eggs Zest of 1 orange ½ tsp ginger 45ml milkġ Combine the flour and salt, then rub in the butter until the mixture resembles fine breadcrumbs. Here you'll use a good measure of honey and some treacle alongside the golden syrup, rounding and deepening the flavour of the tart. I'm as big a fan of the traditional treacle tart as anyone (half a kilo of golden syrup is enough to sate even my sweet tooth), but there are times when I want something with more to it than just simple sweetness. ![]() Incongruously, treacle tart usually contains no treacle. Cook - Ruby Tandoh's honey treacle tart recipe.
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