March at Leopard’s Leap is all about our Chardonnay Pinot Noir. Why? Well, on the one hand it is lovely and refreshing for warm, sunny days and on the other hand it has a little bit of the body and mellowness one needs when autumn evenings kick in. It is also super versatile and will take you from salad lunches to comforting pastas and even tempting desserts in a heartbeat.
It is especially its beautiful bouquet of berry flavours (read more about where these come from!) that makes it the perfect match (and therefore the King…) to the Queen of Puddings!
Try our recipe below and make sure to pour pretty glasses of pink Leopard’s Leap Chardonnay Pinot Noir to go with it!
Queen of Puddings Recipe
Serves 6 – 8
575 ml full- cream milk
40 g unsalted butter, extra for greasing
150 g fresh bread-crumbs
2 Tbsp caster-sugar
Zest of 1 lemon
5 egg-yolks, keep whites for meringue topping
1 tsp vanilla essence
300 g mixed berries
½ cup caster-sugar
2 Tbsp plain flour
2 tsp lemon-juice
¼ cup caster-sugar, plus extra for dusting
Preheat the oven to 170 °C and grease a 1,4 litre shallow ovenproof dish (one that will fit into a roasting tin) with butter.
For the base, very gently warm the milk in a small saucepan. Add the butter, lemon-zest and caster-sugar and stir until dissolved.
Lightly whisk the egg-yolks in a bowl. Slowly pour the warm milk into the whisked eggs, while whisking.
Sprinkle the bread-crumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, to allow the bread-crumbs to absorb the liquid.
Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for 25 – 30 minutes until the custard has set. Remove from the oven and set aside to cool a little.
Meanwhile, put the mixed berries into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the sugar, flour and lemon juice and cook for a further three minutes.
Heat gently until a jam-like consistency is obtained.
Whisk the egg-whites, running an electric hand-whisk at highest speed until stiff peaks form when the whisk is removed. Add the caster-sugar a teaspoon at a time, still whisking at highest speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.
Spread 4 – 5 tablespoons of the berries over the set custard, then pipe the meringue on top.
Lower the oven temperature to 150 °C and return the pudding to the oven (not in the roasting tin with water) for about 25 – 30 minutes until the meringue is pale golden all over and crisp.
Serve at once with pouring cream and that all-important glass of 2017 Leopard’s Leap Chardonnay Pinot Noir!
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