Queen Of Puddings Recipe
Queen Of Puddings Recipe with Milk, Butter, Lemon, Breadcrumbs, Eggs, Sugar and Jam
INGREDIENTS
1/2 pint (275ml) Milk
1 oz Butter (25g) Butter
Grated Rind of 1/2 Lemon
3 oz (75g) Fresh Breadcrumbs
2 Eggs
1 Egg White
2 oz (50g) Sugar
1/4 lb (100g) Raspberry or Strawberry Jam
METHOD
Put the Milk, Butter and grated Lemon Rind into a saucepan and bring to the boil. Pour this over the Breadcrumbs and allow it to cool and turn into a creamy mush.
Seperate the Eggs and beat the 2 Yolks into the Breadcrumb mixture together with the Sugar. Pour the mixture into a buttered 2 pint (1.2 litre) pie dish. Stand it in a raosting tin of hot water and place into the centre of the oven at 350F / 180C / Mark 4 for 20 minutes. When it has set, spread the Jam over the top.
Beat the 3 Egg Whites to a firm snow. Add 1 tablespoon of Sugar and whip again. Spoon this over the Jam and completely cover it. Sprinkle with a little Sugar and bake at the same settings for a further 10 minutes until the meringue is slightly browned.
Serves 4.
Based on the Queen Of Puddings Recipe in:
British Cooking
by Caroline Conran (Treasure Press 1978).