Dessert Recipes - Queen Mab's Pudding Recipe

Ingredients

• 3 eggs

• 50 g/2 oz/1/4 cup caster (superfine) sugar

• 300 ml/1 1/4 cups milk

• 300 ml/1/14 cups single (light) cream

• 2.5 ml/1/2 tsp vanilla essence (extract)

• 15 ml/1 tbsp powdered gelatin

• 45 ml/3 tbsp water

• 75 g/3 oz/3/4 cup glace (crystallized) cherries

• 50 g/2 oz/1/2 cup chopped mixed (candied) peel

• 30 ml/2 tbsp chopped angelica

• 300 ml/1 1/4 cups double (heavy) cream

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Method:

1. Whisk together the eggs and caster sugar in a bowl. Warm the milk, single cream and vanilla together until almost boiling.

2. Pour over the eggs and sugar, whisking all the time. Return to the saucepan and heat gently, stirring, until the custard thickens and coats the back of a spoon. Do not allow to boil or the custard will curdle.

3. To test, lift the spoon out of the mixture and draw a finger through the mixture on the spoon: if it leaves a clear line, the custard is ready. Allow to cool slightly.

4. Meanwhile, sprinkle the gelatin over the water and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatin has dissolved completely (or dissolve in the microwave). Stir into the custard.

5. Halve 25 g/1 oz/ 1/4 cup of the cherries and chop the remainder. Stir the chopped cherries into the custard with the peel and chopped angelica. Leave until cold and on the point of setting.

6. Whip the cream until peaking. Fold half into the custard and turn into a 900 ml/3 3/4 cup wetted mould. Chill until set.

7. Dip the base of the mould briefly in hot water, then turn out on to a serving plate. Decorate with the remaining whipped cream and the halved glace cherries.