Queen of Puddings

nigella.com

Emma

I like to cook many different dishes from all over the world! And my greatest passion is the Japanese cuisine.

subheading: FOR THE BASE:

150 grams brioche (cut into slices and left to stale)

50 grams unsalted butter (soft, plus more for greasing)

500 millilitres full fat milk

1 unwaxed lemon (finely grated zest, plus 2 teaspoons of juice)

1 teaspoon vanilla extract

25 grams caster sugar

A pinch of fine sea salt

4 large eggs yolks only (reserve whites for meringue topping)

175 grams plum jam (or other jam)

subheading: FOR THE TOPPING:

4 large egg whites (from eggs above)

100 grams caster sugar (plus more for sprinkling)

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Feel free to use the “swap” feature and adjust brands and quantities as needed.

Directions at nigella.com

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