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This recipe is for the queen of puddings. This dessert recipe is meringue based and uses different coloured and flavoured jams to make a great looking dessert.
 Ingredients
Approx. 200g Madeira cake
500ml full fat milk
4 medium fresh eggs
75g caster sugar
A few drops vanilla extract
Nutmeg, to taste
A touch of butter, for greasing
For the garnish
2 tablespoons red jam (raspberry or strawberry)
2 tablespoons yellow jam (apricot)
2 tablespoons green jam (greengage)
For the meringue
2 large fresh egg whites
110g caster sugar
Mise en place
1. Lightly butter an ovenproof dish.
2. Cut the Madeira cake into small cubes and place in the ovenproof dish.
3. Separate the egg whites for the meringue and place in a very clean bowl. Save the yolks for another recipe.
4. Weigh and measure all the ingredients.
Method
1. Pour the milk into a saucepan, add the 75g of caster sugar and a few drops of vanilla extract.
2. Place on the hob over a low heat and stir from time to time until the sugar has dissolved.
3. Meanwhile, break the medium size eggs into a clean bowl and whisk lightly. Continue to whisk and pour in the hot milk. Pass through a fine strainer into a clean jug and then pour over the cubes of Madeira cake in the dish. Mix lightly with a dinner fork, grate over a touch of nutmeg and allow it to stand for about 15 minutes.
4. Pre-heat the oven to 180°C (Gas Mark 4).
5. Place the ovenproof dish into a large tray and half fill the tray with hot water to make a bain marie. Then, place it in the pre-heated oven to bake for about 35–40 minutes or until the pudding is firm to touch. remove from the oven and keep warm in the bain marie.
6. Heat the grill to hot.
7. Make the meringue. Whisk the egg whites until they form stiff peaks and then slowly whisk in the caster sugar.
8. Spoon the meringue mixture into a large clean piping bag fitted with a star tube and neatly pipe lines of meringue across your pudding. Then, pipe more lines at right angles across the pudding. You should now have a lot of small, empty squares between the lines of meringue.
9. Using a teaspoon, spoon ion the different coloured jams into the empty squares, which should give your finished pudding a harlequin look.
10. Place onto a baking tray and pop it under the hot grill for a few seconds to colour the meringue. Or, give it a quick blast with a blow torch, if you have one. Serve hot.
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