Queen Of Puddings Recipe
Queen Of Puddings is a mouth watering recipe. An easy to prepare Queen Of Puddings wont let you forget its taste forever. So, give it a try and squander its taste!
Ingredients
| Milk | 1 Pint | |
| Butter | 1 Ounce | |
| Caster sugar | 2 Ounce | |
| Finely grated rind of 1 lemon | ||
| Egg yolks | 3 | |
| White breadcrumbs | 3 Ounce | |
| Strawberry jam | 3 Tablespoon | |
| Egg whites | 3 (Topping:) | |
| Caster sugar | 6 Ounce (Topping:) | |
Directions
Heat the oven to 350°F, 180°C, gas no. 4 and grease a 2 pint (a good litre) pie dish.
Warm the milk in a small saucepan, then add the butter, sugar and lemon rind, stir lightly so that the sugar dissolves and the butter melts.
Whisk the egg yolks in a small bowl and gradually whisk on the warmed milk.
Put the breadcrumbs in the pie dish and pour over the warm milk.
Leave to stand for 15 minutes then bake in the oven for about 25 to 30 minutes or until just set.
Remove from the oven and spread the warmed jam over the custard.
Whisk the egg whites until stiff with an electric or hand rotary whisk and then whisk in the sugar a teaspoonful at a time.
Pile onto the pudding and spread right to the edge of the dish, so that it completely covers the custard, and roughly peak.
Return to the oven and bake for a further 10 to 15 minutes until the meringue is just tinged a pale golden brown all over.
Warm the milk in a small saucepan, then add the butter, sugar and lemon rind, stir lightly so that the sugar dissolves and the butter melts.
Whisk the egg yolks in a small bowl and gradually whisk on the warmed milk.
Put the breadcrumbs in the pie dish and pour over the warm milk.
Leave to stand for 15 minutes then bake in the oven for about 25 to 30 minutes or until just set.
Remove from the oven and spread the warmed jam over the custard.
Whisk the egg whites until stiff with an electric or hand rotary whisk and then whisk in the sugar a teaspoonful at a time.
Pile onto the pudding and spread right to the edge of the dish, so that it completely covers the custard, and roughly peak.
Return to the oven and bake for a further 10 to 15 minutes until the meringue is just tinged a pale golden brown all over.
Chef
