Queen of Puddings
Give your dessert a clever name – and tell us about your recipe.
All Hail, the Queen of Soups!
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!
Looks good, doesn't it? Well, grab a glass because this baby is drinkable! I'm not sure where I went wrong. I followed Mary Berry's recipe as I had never made it before. A red flag may have been that the raspberries weren't thickening. I cooked them longer than recommended and then set the warm pot in ice water hoping that might help the process. I also made extra to have some refrigerator jam, and that seems to have set up fine. The pudding definitely got thicker in time, but the "serve immediately" recommendation is just a sad joke Mary is playing on all of us.
All in all, this soup is delicious!
How did you add a Wisconsin twist to your flavors or decoration?
Wisconsin milk and eggs, and bread crumbs via Fosdal's in Stoughton.
How did you do?