Queen of Puddings
Give your dessert a clever name – and tell us about your recipe.
Wisconsin Summer Queen of Puddings
I wanted to make this sweet treat taste summery, with local flavors. I followed Mary Berry's recipe for both the pudding and meringue, but I made my own rhubarb strawberry jam using rhubarb from our garden. The lemon zest in the pudding brightened the rich flavor, and paired well with the rhubarb jam. The meringue on top was pleasant and light and helped balance the rest.
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!
Until today, I had never made any type of pudding or meringue… so I viewed this as a baking adventure! I especially enjoyed making the shiny meringue and "piping" it onto the top in rows of little mountain peaks. Since I didn't have a true piping bag, I made do by snipping off the corner of a Ziploc bag. This bake encouraged me to "trust my gut" – I didn't know how to tell if the pudding was done, or how to tell when the meringue was done since it wasn't browning much. Luckily, both turned out great! The pudding was set but still soft, and the meringue was crispy on the outside and marshmallowy on the inside.
How did you add a Wisconsin twist to your flavors or decoration?
I used fresh rhubarb from our garden to make the jam, cut just before starting this bake. The flavor combinations were inspired by a Wisconsin summer.
How did you do?