Christmas meringue pudding Take Stock Magazine
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Christmas Queen of Puddings

Desserts Food Vegetarian
Andrew Mussett, area support chef at Care UK
4-6 Servings
1 pint full-fat milk
25g butter, plus extra for greasing the dish
2 orange zest, finely grated
50g caster sugar
3 egg yolks, whipped
75g fresh ginger cake crumbs
175g caster sugar
3 free-range egg whites
200g fresh cranberries or 500g frozen
200g caster sugar
2 tbsp orange curd
2 tbsp cranberry sauce
3-4 pieces pickled stem ginger, thinly sliced
  1. Preheat oven to 170°C. Prepare serving dishes by buttering (use 6 large ramekins or a 1.5 litre/2 ½ pint dish for one large pud - these need to fit into a roasting tray)
  2. Gently warm the milk in a small pan, add the butter, orange zest and 50g of caster sugar until all dissolved. Slowly pour into the egg yolk mix, whisk continually
  3. Make a layer of ginger sponge crumbs in bottom of the dishes and pour the mix over. Leave to stand and allow the ginger cake to soak it up
  4. Transfer the dishes to a roasting tray and carefully pour hot water into the tray, until it reaches halfway up the serving dish. Bake the mix in the oven for 20 to 30 minutes (depending on size of serving dish) until it has set. Remove from oven and allow to cool
  5. Take the cranberries, add a splash of water and heat until berries soften and the juice can be seen. Add the sugar and cook for 3 to 5 minutes until the mix becomes a thin jammy consistency. Add a shot of orange liqueur if you want!
  6. Whisk the egg whites until the mix achieves stiff peaks. Add the sugar a spoonful at a time while whisking until the mixture becomes shiny and stiff. Transfer to a piping bag
  7. Split the cranberry jam mixture between the dishes and pipe a lattice design with the meringue mix
  8. Place back in the oven without the Bain Marie and bake for 20 to 30 minutes until the meringue turns a pale golden colour. To finish, spoon the orange curd, cranberry sauce and diced stem ginger in alternate spaces left in the lattice