Neil Forbes’ Cafe St Honoré Queen of Puddings Recipe

Queen of Puddings (1)

A new Eat & Drink Festival is coming to the SEC Glasgow on 26-29 May 2016, running alongside the Ideal Home Show Scotland. From the team behind Scotland’s leading homes event, which celebrates its 70th anniversary this year, the new food festival brings together artisan producers, chefs and vendors to showcase the latest flavours and trends.

Highlights include:

– The Chef’s Table, serving a specially created menu made up of favourites from the show’s street vendors
– The Foodie Lab, featuring live demonstrations from top chefs, foodie favourites and experts
– The Great Eat, a selection of the world’s best flavours, selected by the country’s celebrated street food traders.
– Artisan Producers Market, showcasing the freshest selection of handmade food and drink products for shopping and sampling
– The Drinks Station, with creative cocktails, distinctive wines, beers and spirits, paired with the valuable knowledge and insight of Scotland’s top mixologists

There will be demonstrations from top chefs including Hardeep Sing Kohli, Neil Forbes, Gregg Wallace and Rosemary Shrager.

You can buy tickets by calling the box office on 0844 858 9071 or visiting their website.

Ahead of his visit to Glasgow for the Eat & Drink Festival, former Scottish Chef of the Year Neil Forbes from Edinburgh’s Cafe St Honoré shared this menu with Glasgowist.

Queen of Puddings Recipe

Makes one pudding

Half a loaf of good bread, and/or cake crumbs, 200g in total
Zest of one lemon
A pinch of nutmeg
220g caster sugar
A knob of butter
4 eggs, separated
2 large tablespoons of any jam you like, I like bramble but raspberry is good
350ml milk
350ml double cream

Firstly, mix the cake and bread crumbs into the milk and cream then add the nutmeg, lemon peel and half the sugar. Give it a good mix then add the egg yolks and mix again. Place into a butter-lined ovenproof dish.

Next, dot wee knobs of butter over the top of the mix. Place the dish in a roasting tin half-filled with hot water and bake at 180°C for 40 to 45 minutes, until just firm to the touch. The deeper the dish, the longer it will take,

Allow to cool slightly then whisk the egg whites until stiff then add gradually add the remaining sugar, a little at a time to make a meringue. Pipe or spoon the meringue in small circles around the edge of the bread pudding (to resemble a crown) and glaze under the grill.

Melt the jam in a pot on the stove and spoon into the centre of the crown of meringue. Serve warm.

Queen of Puddings (1)

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