Queen Of Puddings Recipe
Ingredients
| Milk | 1/2 Pint | |
| Butter | 1 Ounce | |
| Eggs | 2 | |
| White breadcrumbs | 2 1/2 Ounce | |
| Caster sugar | 2 Ounce | |
| 1/2 tsp. grated lemon rind | ||
| 1 tab. Jam | ||
Directions
Heat the milk and butter together with half the sugar.
Now beat in the breadcrumbs and let the mixture stand for 10 minutes.
Separate the yolks and whites of the eggs.
Beat the yolks and add them to the mixture.
Now add the grated lemon rind.
Put the mixture into a shallow greased fireproof dish, and bake in a moderate oven for about 25 minutes until it is firm.
When set, spread the jam over the surface.
Stiffly whisk the whites, folding in the rest of the sugar at the end, and pile on top of the pudding.
Return it to the oven for about 5-10 minutes to allow the meringue to brown.
Better, by far, eaten hot, but it can be served cold if preferred.
Now beat in the breadcrumbs and let the mixture stand for 10 minutes.
Separate the yolks and whites of the eggs.
Beat the yolks and add them to the mixture.
Now add the grated lemon rind.
Put the mixture into a shallow greased fireproof dish, and bake in a moderate oven for about 25 minutes until it is firm.
When set, spread the jam over the surface.
Stiffly whisk the whites, folding in the rest of the sugar at the end, and pile on top of the pudding.
Return it to the oven for about 5-10 minutes to allow the meringue to brown.
Better, by far, eaten hot, but it can be served cold if preferred.
Chef
