About this recipe: A great British favourite, this version of queen of puddings has a chocolate-flavoured base and is given the modern treatment with more fruit and less sugar and fat. Whenever there is leftover bread, turn it into breadcrumbs, by grating or whizzing in a food processor, then freeze until needed for a dish like this.
Instead of raspberries and redcurrant jelly, use a mixture of chopped fresh apricots and apricot jam, or dried chopped apricots poached in a little apple juice until thick. Using dried apricots will boost the iron content. * Omit the cocoa powder and flavour the custard with ½ tsp freshly grated nutmeg or five-spice powder. * Top the meringue with chopped or flaked hazelnuts instead of almonds.
Raspberries not only provide plenty of vitamin C (32 mg per 100 g/3½ oz), but also contain the fat-soluble vitamin E. Vitamin E is an important antioxidant, also found in vegetables such as spinach and broccoli as well as in vegetable oils and nuts. The effects of vitamin E are enhanced by other antioxidants such as vitamin C and selenium, present here in the almonds. * Using cocoa powder instead of chocolate to flavour the base reduces the fat and increases the amount of iron.
B12, E * B2, C, niacin, calcium
Sadly disappointed. I think this may be better served cold - 10 Sep 2009