Queen of Puddings
Give your dessert a clever name – and tell us about your recipe.
Fruit ‘n Spice and Everything Nice. I made a gluten-free spice bread for my fresh crumbs. I made a blackberry-rhubarb-strawberry jam. For the meringue I used Mary Berry’s recipe.
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!
When I weighed out three ounces of bread crumbs it did not seem like a lot, so I used more. But once I added the custard base, I understood why it was such a small amount. I went with a gluten-free bread to accommodate a friend's needs, and that did not affect anything at all. Due to time, I baked my bread base the night before. It would be interesting to see what, if any, difference there would be doing everything day of.
How did you add a Wisconsin twist to your flavors or decoration?
I used local rhubarb in my jam. Because this is Wisconsin, I added some booze to my gluten-free bread and to my custard base.
How did you do?