Ingredients Jump to Instructions ↓

  1. 55 g dry breadcrumbs

  2. 55 g ground almonds

  3. 1 tsp grated orange zest

  4. 25 g caster sugar

  5. 250 ml whipping cream

  6. 300 ml milk

  7. 1 vanilla pod

  8. 3 egg yolks

  9. 25 g butter

  10. 1 small pineapple , cored and diced

  11. 150 g Griottine cherries , halved

  12. 3 egg whites

  13. 175 g caster sugar

  14. 30 ml coffee liqueur

  15. 30 ml melon liqueur

  16. 30 ml Irish cream liqueur

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180C/gas 4. Lightly grease 6 ramekins.

  2. Mix the breadcrumbs, almonds, orange zest and sugar together.

  3. Heat the butter, cream, milk and vanilla to boiling point. Remove from the heat and pour onto the breadcrumb mixture. Allow to cool, and then beat in the egg yolks.

  4. Pour into the ramekins and bake for 8 minutes until lightly set.

  5. For the topping: heat the butter in a small pan and gently cook the pineapple and cherries together for 2-3 minutes Spoon onto the custard.

  6. Whisk the egg whites and half the sugar until softly peaking, then gradually whisk in the remaining sugar until stiff, to form a meringue. Pipe the meringue over the top and bake in the oven for 6-7 minutes or until lightly golden.

  7. For the illusionist shooter: pour the coffee liqueur in a glass; carefully pour on the melon liqueur, then finish with the Irish cream liqueur. This should have a layered effect.

  8. Serve the queen of puddings with the illusionist cocktail.


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