Queen of Puddings
Give your dessert a clever name – and tell us about your recipe.
Queen of Wisconsin Pudding-my bake this week was the technical challenge, "Queen of Puddings." I had great success in my custard poured over bread crumb layer, and my homemade raspberry jam with our very own Wisconsin raspberries layer. The meringue whipped up well, was glossy and stiff, but it sat a little too long while my custard was baking so when I piped it, instead of getting nice pointy peaks, they were more rounded. The meringue didn't have the nice crunch on top that I wanted. It browned nicely and the layers were well defined. The taste was delightful!
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!
How well my pudding layer turned out! Wasn't too dry or too soggy; the texture was very good. I should have made the meringue after the pudding baked; it sat in the mixing bowl too long before I piped it on!
How did you add a Wisconsin twist to your flavors or decoration?
I made my own raspberry jam from our own fresh raspberries from the bushes in our Wisconsin garden.
How did you do?