Well, technically this is the princess of puddings...
The Queen of Puddings is a much-loved British dessert which has a breadcrumb-custard base. This adaptation uses rice pudding base instead, so it’s only right that it should be named after another member of the royal household!
Ingredients (serves 6-8)
75g pudding rice
1 litre milk
3 eggs, separated
1. Preheat oven to 170°C and generously grease a deep pudding basin with the butter. Tip in the rice, mix with the milk and sugar and place in oven for 2 hours. By this point the rice pudding will have developed a thick skin but will still be loose under the surface. Discard the skin, add the yolks and stir with a wooden spoon to make sure they’re mixed. Return to the oven for another half hour to set.
2. In the meantime, wash and halve the plums. Remove stones and roughly dice. Put them in a pan with a generous splash of water and 20g sugar. Bring to a rolling simmer for 2-3 minutes. Take them off the heat and set aside so they continue to soften. Whisk the 3 egg whites into stiff peaks and then gradually add the remaining 200g sugar.
3. Remove the rice pudding from the oven and tip the plum compote on top of the hard-set rice pudding base. Either pipe or spoon over the egg white meringue and return it to the oven for 20 minutes until the pale meringue turns golden and crisp. Serve either hot or cold.
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