Are you hosting a Christmas party (only three households of course)? Or are you just looking for something new to do over the festive period? It’s been a challenging year and we would like to brighten your Christmas break by giving you the recipe to recreate our Quant Je Puis pudding; a favourite here at Stonyhurst.

After the successful ‘Quarantine Canteen’ series which we held throughout lockdown, the video for Quant Je Puis pudding proved a very popular watch – you can now make the pudding using the recipe below for your family and friends over the festive period.

You can be as creative as you like, decorate the dessert with your favourite fruits or add your own twist. Why not get the family together and enjoy a fun day of baking in preparation for the ‘big day’?

Use the hashtag #StonyhurstSpirit to share your creations with us and the wider Stonyhurst community.

If you’d prefer to watch the video, click here.

Ingredients

  • 2 cups milk
  • 1tsp vanilla paste or essence
  • 3 eggs
  • 260g sugar
  • 20g corn starch
  • 2tsp baking powder
  • 1tsp cream of tartar (or baking powder)
  • 250ml whipped cream
  • Saffron shreds
  • Cherries
  • Blackberries
  • Strawberries
  • Bananas
  • Pomegranate
  • Toasted pistachio nuts

 

Method

First, put your oven on 180 degrees.

We're going to begin by creating our very own English custard. If you would prefer to buy shop bought custard or custard powder, that is fine. As we are a traditionally British Boarding School, we are going to make our own.

Next, we will take two cups of milk, put it in a pan and add a teaspoon of vanilla paste into the milk. We now need to scald the milk by putting it on the hob on a medium heat. Keep an eye on the milk whilst following the next steps and do not allow it to boil.

Whilst the milk is heating, separate the egg whites from two of the egg yolks and keep the egg whites in a safe place for the next step. Place the remaining egg yolks in a large dish and add 60 grams of sugar (about five tablespoons of sugar if you don’t have weighing scales). Whisk the egg yolks and the sugar with an electric whisk until you have a thick, smooth consistency. Add 20 grams of corn starch to the mixture (roughly about two tablespoons) and continue to whisk with the electric whisk.

Once the milk has scolded nicely, add the milk to the egg, sugar and corn-starch consistency in your large bowl. As you are adding the milk, ensure to use the electric whisk whilst you are pouring in the milk until nicely mixed together.

Next, get a clean pan and add your fluffy consistency on a medium heat. Ensure to stir it vigorously, otherwise it could turn into scrambled egg.

We are looking for the custard to turn into a thicker liquid and coat the back of the spoon. When running your finger down the back of the spoon, it should part a little.

Once the mixture had begun to thicken, switch the heat down to one on the dial. At this point the custard should be thick and glossy.

Take the pan off the heat and set it aside to cool. Once cooled, place in the fridge.

For the second part of our Quant Je Puis pudding we are going to make a French méringue/pavlova.

We already have two egg whites which we saved from an earlier step, so we just need one more.

The aim is to separate the yolk from the egg white. All you need to do is place a bowl underneath your egg, crack the egg in half and toss it from one side of the shell to the other. Keep doing this until only the yolk remains in the shell. You can either dispose of the yolk or make mayonnaise if you wish.

All bowls, cutlery and baking items used to create the meringue/pavlova must be thoroughly cleaned. If any grease is present it will not bind together.

Before beginning to create the meringue/pavlova the egg whites must be room temperature.

Add your egg whites into a nice clean bowl and whisk until it becomes thick and fluffy. Place a cup of caster sugar, one teaspoon of cream of tartar (or baking powder) and two teaspoons of corn-starch into an additional bowl and whisk into the mixture. The trick is not to put the dry ingredients in too quickly. With your electric whisk, add the dried mixture spoon by spoon and continue to mix.

We will be creating golden méringue, so to create the colour, the next step is to infuse saffron shreds with hot water to create a wonderful yellow liquid. Add one teaspoon of saffron-infused water to create a beautiful yellow colour. Again, use your electric whisk to combine the colour.

Next, lay out a roll of baking paper onto your work surface and pour your consistency onto the paper. Using a wooden spoon, create a slight well in the centre of your méringue mixture.

Place the paper and mixture onto a baking tray and place into the oven for 50 minutes.

Before removing the base from the oven, ensure it is a nice golden colour and it is fully cooked through. 

Next, add sliced bananas to the bottom of the base and cover them with the custard on top of your meringue. Spread the custard neatly over the banana base.

In a clean bowl, whip 250ml of double cream until it is nice and firm. Add the cream to the custard base and smooth over until it looks nice and neat.

Now for the decorations! We are going to decorate our pudding with beautiful jewel-like fruit. We have chosen a selection of English and exotic fruits to symbolise Stonyhurst’s diverse and international community (mango, strawberries, blackberries, pomegranate). You may choose whichever fruit you wish, but make sure it is sliced thinly and neatly.

Next, sprinkle your chosen fruits across the cream base. Finally, sprinkle your toasted pistachio nuts on top.

Voila, here’s your Quant Je Puis pudding!

Download the recipe here.