Queen of Puddings
Emily Davenport
4 servings
40 minutes
358
British
Pudding, dessert, Baking
A popular Queen of Puddings recipe taken from The Dairy Book of Home Cookery.
Ingredients
- White breadcrumbs 110g (4oz)
- Caster sugar 25g (1oz)
- Grated rind of 1 lemon
Milk 450ml (¾ pint)
- Butter 25g (1oz)
- Egg yolks 3
- Raspberry jam 2 tbsp
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- Egg whites 2
- Caster sugar 75g (3oz)
- Granulated sugar 1 tbsp (optional)
Find this recipe in The Dairy Book Of Home Cookery
Directions
Put breadcrumbs, sugar and rind into a basin. Toss lightly together to mix. Pour milk into a saucepan. Add butter and heat gently until butter melts. Pour on to breadcrumb mixture. Stir well and leave to stand for 30 minutes. Beat in egg yolks. Pour into a 900ml (1½ pint) greased ovenproof dish.
Bake at 170°C (325°F) Mark 3 for 30 minutes or until firm and set.
Remove from oven and spread with jam. Cover with whirls of meringue. See below for preparation:
Put egg whites into a clean, dry bowl. Beat until stiff and peaky. Gently fold in caster sugar with a large metal spoon.
Return to oven and bake for a further 30-40 minutes or until meringue is pale gold.