Pudding from Canterbury

Jamie Oliver called him the King of all puddings, not really for the crown to me, but he is certainly a noble stork

Preparation steps

Beat the whole egg and yolks, then add milk, crumbs, 30 g of sugar and vanilla sugar.
Cover the bottom of the pie bowl with jam or, if you want a taller cake, the bottom of a narrower bowl. Pour over the beaten mixture and place in the oven preheated to 150 ° for about an hour (for a narrower pan some 5 minutes longer, and if you are using a metal pan, reduce the length of baking).
Beat the egg whites into a stiff batter and lightly add the sugar and spread over the yellow cream.
Bake for another 15-20 minutes, until the snow gets an even soft brown color.
The recipe was taken from J. Oliver (Happy Days with the Naked Chef), only slightly adapted.

Serving

I wanted the pudding to be more cake-like, so I baked it in a slightly narrower refractory dish. In this way, the cake has a stronger taste and a heavier structure, and if you prefer a lighter one, bake it in a pie mold. For the base I combined apricot jam and ginger jam, the result was fantastic. Oliver's advice is raspberry.

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Rosa Cooking