Queen of Puddings

Ingredients for 4 servings:

• ½ liter of milk
• 1 lemon(s), untreated
• 40 g butter
• 50 g sugar
• ¼ cup(s) white bread crumbs, fresh
• 3 eggs, including the yolk
• 3 eggs, of which the egg white
• 50 g sugar
• 60 g jam (raspberry jam)
• 4 cherries, candied

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

baked pudding

Bring the milk and very thinly peeled lemon zest to a boil, then let it steep for 5 minutes on 1/2 or automatic hotplate 1-2. Then remove the zest. Add the butter and sugar to the milk, stirring until the sugar has dissolved. Remove the pan from the heat, stir in the finely chopped breadcrumbs, and let it cool to room temperature. Gradually stir the egg yolks into the milk. Grease a baking dish (approx. 20 cm in diameter) well and pour in the mixture. Bake the pudding in the oven until firm and set. Setting: 200-220 degrees, 2nd shelf from the bottom. Convection oven: 170-190 degrees, 25-30 minutes. Beat the egg whites with a hand mixer until stiff peaks form, gradually adding the sugar, and continue beating until the mixture is firm enough to slice. Remove the pudding from the oven and let it cool for 5 minutes. Pour the warmed raspberry jam evenly over the pudding. Brush the stiffly beaten egg whites over the top and garnish with halved cherries. Place the pudding on the lowest rack in the oven and bake for another 10-15 minutes at 140-150 degrees Celsius, until the top is light brown.