Recipe for Dinner.
Hazelnut Queen of Puddings.
SERVES 4-6 Souffles.
600 ml/1 pt/1/2 cups milk 100 g/4 oz/1/2 cup wholemeal breadcrumbs 15 g/1/2oz/ ll tbsp butter or margarine 75 g/3 oz/1/2 cup caster (superfine) sugar.
A few drops of vanilla essence (extract)
2 eggs, separated 50 g/2 oz/1/2 cup hazelnuts, finely chopped or ground 45 ml/3 tbsp raspberry jam.
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Bring the milk to the boil, remove from the heat and stir in the breadcrumbs, butter or margarine, 25 g/1 oz/1/2 tbsp of the sugar and the vanilla essence. Cool slightly, beat in the egg yolks then pour into a 1.2 litre/2 pt/5 cup ovenproof dish. Leave to stand for 30 minutes, then bake in a preheated oven at 180°C/350″F/gas mark 4 for 30 minutes or until just set. Whisk the egg whites until stiff. Whisk in half the sugar until peaking, then fold in the remaining sugar and the hazelnuts with a metal spoon. Spread the surface of the crumb mixture with the jam, then pile the nut meringue on top. Return to a preheated oven for 15 minutes or until the top is crisp and golden. Serve warm.