Queen of Puddings
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Category
Pudding, dessert, BakingCuisine
British
Author:
Emily DavenportServings
4 servings
Prep Time
40 minutes
Calories
358
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
FOR THE MERINGUE TOPPING
- 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.
Recipe Note
To find more iconic, classic recipes check out The Dairy Book of Home Cookery.
Nutrition
Calories 358, Fat 11 grams, Saturated Fat 5 grams