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Queen of Puddings

Queen of Puddings

A popular Queen of Puddings recipe taken from The Dairy Book of Home Cookery.






Queen of Puddings

Ingredients

110g (4oz) white breadcrumbs

25g (1oz) caster sugar

Grated rind of 1 lemon

450ml (¾ pint) milk

25g (1oz) butter

3 egg yolks

2 tbsp raspberry jam

For the meringue topping:

2 egg whites

75g (3oz) caster sugar

1 tbsp granulated sugar (optional)

Instructions

1

Put breadcrumbs, sugar and rind into a basin. Toss lightly together to mix.

2

Pour milk into a saucepan. Add butter and heat gently until butter melts.

3

Pour on to breadcrumb mixture. Stir well and leave to stand for 30 minutes.

4

Beat in egg yolks.

5

Pour into a 900ml (1½ pint) greased ovenproof dish.

6

Bake at 170°C (325°F) Mark 3 for 30 minutes or until firm and set.

7

Remove from oven and spread with jam.

8

Cover with whirls of meringue. See below for preparation.

9

Return to oven and bake for a further 30–40 minutes or until meringue is pale gold.

10

Meringue Topping

Put egg whites into a clean, dry bowl. Beat until stiff and peaky.
Gently fold in caster sugar with a large metal spoon.

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