Queen of Puddings
Give your dessert a clever name – and tell us about your recipe.
Hail to Wisconsin Cranberry Queen of Puddings – I followed one of Mary Berry's recipes but made a cranberry jam instead of using the traditional berry jam for the middle layer.
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 was surprised at how easy this bake was to make. With a name like Queen of Puddings I thought I was in for a a lot of fuss. I would think that most bakers would easily have the items on hand to make this and I'll remember that if I'm in need of a special treat on short notice. The bread crumbs in the custard was new for me. I baked a loaf of Sally Lunn bread to use the day before I made the Q of P. The bread is rich and cake-like. It was perfect. The meringue was like a cloud. I learned to beat the egg whites until soft peaks then gradually add the super fine sugar. Mary Berry has commented that most bakers don't beat their meringue long enough, so I beat mine longer than I usually do. When I served it at our sewing group, the Iva Circle, it got great reviews with lots of compliments on the meringue. I plan on making it again in August for my husband's birthday using blueberries, his favorite berry.
How did you add a Wisconsin twist to your flavors or decoration?
Wisconsin produces nearly 60% of the nation's cranberries. Cranberry marshes can be found all over central Wisconsin where I live. I chose to use the ruby berry in my Queen of Puddings as a salute to these farmers. I also used milk from America's Dairyland in my custard and local eggs,
How did you do?