Allergy Care - Recipes and Recipe of the Month

We've teamed up with Clare Constant and Suzanne Wood who have written the Dairy-free &/or Wheat-free &/or Soya-free BUT Always Totally Nut-free Family Cookbook to bring you 'Recipe of the month'.

In order to download your 'Recipe of the Month' simply Register to be a TalkAllergy Member - it's free and will only take you a couple of minutes to register. Plus, once you're a member you will have access to our Forum, newsletter, special member offers and much more! As a starter you will find their recipe for Queen of Puddings below. Recipe for the month of March is Jam Tarts If you have any recipes you would like to share email us and we can look to publish them for all to enjoy! Click here to buy Dairy-free &/or Wheat-free &/or Soya-free BUT Always Totally Nut-free Family Cookbook

Queen of Puddings

Lovely hot or cold – it never fails to please, and is a great way to use up bread that is too  dry for sandwiches but still fresh enough to turn into breadcrumbs.

Serves 4-6

Ingredients

Either 400 ml milk or 400 ml oat, rice or soya milk
Either 25g butter or 25g dairy-free &/or soya-free margarine
1 unwaxed lemon, grated rind
2 eggs, separated
50g caster sugar
Either 75g breadcrumbs or 75g gluten-free breadcrumbs
2 tablespoons good quality strawberry or raspberry jam

Method

• Pre-heat your oven to 180C/375F/Gas Mark 5.
  
• Warm your choice of milk together with the butter/margarine and lemon rind.
  
• Lightly whisk the egg yolks with half the sugar.  Then pour on the warmed milk mixture and stir well.
  
• Pour the egg custard over the breadcrumbs and mix well.  Transfer this into a greased 1 litre oven proof dish and leave to stand for 15 minutes.  Then bake for 20-30 minutes until set.
  
• Spread the cooked pudding with jam.
  
• In a clean, dry, grease-free bowl whisk the egg whites until stiff, add 25g of caster sugar, whisk again, then add the final 25g of caster sugar.
  
• Pile the whisked egg whites on top of the jam and bake for a further 5-10 minutes until the meringue is slightly browned on top.
  
• Serve hot or cold.