The Great British Bake Off – gluten and dairy free technical challenge – week 6

Technical challenge – week 6. Gluten and dairy free Queen of pudding

I haven’t made this pudding since I was at college. When I made it then, we piped a criss cross of meringue so you could see the jam in the spaces. Maybe this is a bit      80’s now? Plus you don’t get enough meringue which to me is the best bit.

You will notice in the recipe that I have used cake crumbs again instead of breadcrumbs. This is my personal taste. You can use breadcrumbs if you prefer.

The Recipe

Serves 4 – 6

Ingredients
100g gluten and dairy free cake crumbs (sponge cake recipe) or 90g gluten and dairy free bread crumbs

570ml / 1 pint almond milk
25g dairy free margarine (only if using breadcrumbs)
3 egg yolks
1 egg
50g caster sugar
1 lemon, zest

6 tablespoons raspberry jam

Meringue
3 egg whites
150g caster sugar

Method
Preheat the oven to 170C/325F/Gas mark 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with dairy free margarine.

Crumble the cake crumbs into the ovenproof dish.

Warm the almond milk in a small saucepan. Add the dairy free margarine (if using gluten and dairy free breadcrumbs).

Lightly whisk the egg yolks and 1 whole egg in a bowl with the sugar and lemon zest. Whisk the warm milk into the eggs and strain over the cake crumbs. Leave to stand for about 15 minutes, so the cake crumbs absorb the liquid.

Carefully place the dish into a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven, carefully take the dish out of the roasting tin and set aside to cool for 20 minutes.

Turn the oven up to 180C/350F/Gas mark 4

Place the egg whites into a mixing bowl and whisk until stiff (it is whisked enough when you can turn the bowl upside down and the egg white doesn’t move).

Whisk in 1/3 of the caster sugar until the meringue comes back to peak.

Add another 1/3 of the sugar and do the same.

Add the last 1/3 of sugar and whisk until stiff and shiny. Fill a large piping bag with the meringue.

Spread a layer of raspberry jam over the set custard, then pipe the meringue on top.

Return the dish to the oven for 10 minutes, without the roasting tin until the top of the meringue is golden.

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