Queen Pudding

½ (284 millilitres) pint Milk

2 Eggs

¼ Teaspoon of vanilla or grated lemon rind

1 oz (28 grams) Butter

3 Tablespoons of caster sugar

1 Tablespoon of jam

4 oz (112 grams) White breadcrumbs

Boil the milk with the butter and pour over the breadcrumbs with 1 tablespoon of sugar. Mix/beat yolks together with 1 tablespoon of sugar. Allow to stand for 10 minutes and then add the beaten yokes of the eggs and the vanilla or grated lemon rind. Pour into a buttered dish and bake for 30 minutes at gas mark 5 (375°F, 190°C). When set spread jam on top. Whisk up the whites of the eggs stiffly adding the remainder of the sugar. Pile on top of the pudding. Place in the oven on the bottom shelf for 20 minutes to set and brown the meringue. Serve hot or cold.

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