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Queen of Puddings

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Desserts | Cuisine of the United Kingdom

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Dessert, Bread, Baked

Tags: baking, english, medium difficulty, recipes for dessert, recipes for meringue, recipes for pudding, recipes using butter, recipes using egg, recipes using lemon zest, recipes using white sugar, recipes with images, recipes with metric units

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AQueen_of_Puddings)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AQueen%20of%20Puddings&oldid=4587387

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 2 cups milk
  • 3 oz (½ cup / 85 g) white sugar
  • Zest of 1 lemon
  • 2 oz (4 Tbsp / 55 g) butter
  • 6 oz (about 4 cups / 170 g) freshly-grated bread crumbs
  • 4 eggs, separated
  • 4 Tbsp raspberry jam, or jam of choice
  • 2 Tbsp vanilla sugar

Directions

  1. Heat the milk, sugar, lemon zest and butter until just below the boil.
  2. Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
  3. Beat the egg yolks and stir into the bread crumb and milk mixture.
  4. Bake at 350°F (180°C) for 35 minutes.
  5. Remove from the oven and let cool for 10 minutes.
  6. Spread the top with the warmed jam, being careful not to break the surface of the pudding.
  7. Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.
  8. Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
  9. Serve as is or with crème anglaise.