Recipe: Queen Of Puddings [edit]

Other Names: Queen Of Pudding

Photo: Flickr user Ben Sutherland

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Edited by: Sheri, mrsound, Helen Pitlick, Sarah Donnell

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Wikipedia

Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. Milk and lemon zest are heated to boiling in a saucepan. Sugar, butter and breadcrumbs are mixed into the hot milk, which is allowed to cool. Egg yolks and a whole egg are beaten into this mixture, which is transferred into a deep pie dish then baked in a bain-marie until set. The firm, brownish base is then spread with jam — usually raspberry or blackcurrant — and a meringue mix made from the reserved egg whites is spooned over the jam. The pudding is returned to the oven and baked until the meringue is golden, but still soft. The pudding is eaten hot. Variant forms of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century. Typical recipes for modern Queen of Puddings can be found in many post-war British cookbooks, such as those of Marguerite Patten, Barbara Hammond and Jane Grigson.

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Tags: Baking, British, Dessert, European

[edit] Ingredients

4	cups white or whole wheat bread crumbs
1	tablespoon vanilla sugar or 1 tbsp. sugar plus ½ tsp. vanilla
1	teaspoon finely grated lemon rind
2 ½	cups milk
½	stick butter
4	eggs, separated
½	cup raspberry, strawberry, or black currant jelly
1	tablespoon water
5	tablespoons sugar

[edit] Preparation

Step 1	Preheat oven to 350 degrees. Mix crumbs, vanilla, sugar, and lemon rind in a bowl. Scald the milk and butter; pour onto the bread crumbs and leave for 15 minutes.
Step 2	Lightly beat egg yolks in a small bowl, then stir them thoroughly into the bread crumb mixture. Butter a casserole or similar dish and pour in the mixture. Bake 30 minutes.
Step 3	Heat jelly with the water in small saucepan until melted. Spread the jelly mixture gently over the pudding. Whisk the egg whites until stiff peaks form. Whisk in half the sugar until the whites look shiny, then fold the remaining sugar. Pipe or spread this meringue onto the pudding. Bake at 350 degrees for 10-15 minutes until top browns.