Queen of Puddings

Ingredients

• 4 eggs
• 600 ml full fat milk
• 1 piece lemon rind
• 1 cup caster sugar
• 2 cups soft white breadcrumbs
• 1 tsp vanilla
• 300g raspberry jam

Method

1.    Preheat the oven to 150 C.
2.    Butter a deep baking dish, at least 1.5L capacity. Spread with jam.
3.    Heat the milk with the lemon rind until just before boiling-point.
4.    Beat one whole egg and three egg yolks with 1/3 cup of sugar. Add the vanilla.
5.    Discard the lemon rind and whisk the warm milk into the egg-sugar mixture.
6.    Stir in the breadcrumbs and let sit 5 minutes.
7.    Pour the breadcrumb-custard mixture over the jam and bake for 45-60 mins. The custard
        should be set but still a bit wobbly in the middle.
8.    Beat the three eggwhites and gradually add the 2/3 cup of sugar until you achieve a thick,
        glossy appearance.
9.    Turn up the heat to 190 C, swirl meringue attractively on top of the custard layer and
        bake for another 10 minutes.

Comments

Add New

Craig Griffiths   |2009-09-16 17:02:01 I have been looking for the origins of Queen of puddings, at school we used to call it queen Anne's guts, I once heard that the origins came from when Queen Anne the ? worked in the kitchens after the war using old bread she created Queen Anne's Pudding?

diamond  - queen anne pudding   |2010-06-01 10:55:31 enjoy making it

Write comment
Name:
Email:
Title:
	Please input the anti-spam code that you can read in the image.

Powered by !JoomlaComment 3.26

3.26 Copyright (C) 2008 Compojoom.com / Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."