Queen of Puddings
Give your dessert a clever name – and tell us about your recipe.
Black Raspberry Queen – I followed Mary Berry's Queen of Pudding recipe, substituting black raspberry jam for the standard red raspberry jam. I was taking a leap of faith because the idea of soaking breadcrumbs in a custard sounded like a waste of custard.
What was the biggest surprise during your baking journey? Did you use any unconventional approaches? What did you learn along the way? Tell us about it!
Pudding has two definitions – one distinctly British, and one distinctly American. It came as no surprise to me that I prefer the American-style pudding. Mary Berry's recipe says to serve immediately, which made the bottom layer quite like a bunch of bread crumbs ruining a good custard. After waiting for it to set up in the fridge, I found the texture to be much more palatable, yet I will probably not make this dessert again.
How did you add a Wisconsin twist to your flavors or decoration?
Local ingredients included milk, eggs and black raspberry jam.
How did you do?