Queen of Puddings is a traditional English recipe for classic pudding of a custard made from egg yolks and a milk and bread mixture that is baked, topped with jam and finished with a meringue made egg whites and sugar that's re-baked until browned and is served hot. The full recipe is presented here and I hope you enjoy this classic English version of: Queen of Puddings.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Another truly classic English dessert that marries fruit jam with custard and meringue. If you've never tried it then you really don't know what you're missing!
Ingredients:
600ml milk
1 tbsp butter
120g fresh white breadcrumbs
50g golden caster sugar + 1 tsp
grated zest of 1 lemon
2 large eggs, separated
3 tbsp cherry or plum jam
Method:
Pour the milk into a saucepan and bring to a boil. Immediately take off the heat and stir-in the butter until melted then add the breadcrumbs, half the sugar and the lemon zest. Leave aside for 20 minutes for the breadcrumbs to swell.
Separate the eggs then beat the yolks in a bowl and add to the cooled breadcrumb mixture. Pour this mixture into a well-greased oval 850ml pie dish and place in an oven pre-heated to 180°C (350°F/Gas Mark 4). Bake for about 30 minutes, or until set.
Melt the jam in a small saucepan and as soon as the pudding comes out of the oven spread the jam over the top.
Beat the egg whites in a clean bowl until stiff then whisk-in the remaining 25g of sugar and spoon the resultant meringue over the pudding. Sprinkle the 1 tsp reserved sugar over the top and bake for a further 15 minutes in the oven, or until the topping is golden brown and crunchy. Serve hot
