Queen of Puddings
Give your dessert a clever name – and tell us about your recipe.
Cherry Queen of Puddings. I used Mary Berry’s recipe and made cherry jam instead of the jam she called for. I tried to pipe the meringue but it wasn’t holding up very well. I also put cherry extract in the meringue.
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!
I baked the custard too long, so it separated. The meringue, once baked, was very good; the jam was sticky, but good.
How did you add a Wisconsin twist to your flavors or decoration?
I used Door County cherries for the jam; milk, butter and eggs came from Organic Valley.
How did you do?