Queen Of Puddings Recipe
I originally made this Queen Of Puddings for my spouse but I can't stop eating it now! A yummy Dessert dish that I recommend to my friends is this recipe of Queen Of Puddings. A good way to use up Eggplant Eggs is to make some delicious Queen Of Puddings. Go ahead and get hooked! Now what did you think? I meant to this Queen Of Puddings recipe.
Ingredients
2 oz. plus 1 teaspoon butter, softened
2 oz. sugar
Finely grated rind of 2 lemons
4 oz. fresh white breadcrumbs
1 pint milk
2 eggs, separated
3 tablespoons strawberry jam
4 oz. castor sugar
Directions
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Using the teaspoon of butter, grease an ovenproof dish and set aside.
Place the remaining butter, the sugar and lemon rind in a medium sized mixing bowl.
Beat well with a wooden spoon until the mixture is smooth and creamy.
Stir in the breadcrumbs.
In a small saucepan, scald the milk over moderate heat.
Pour the milk over the breadcrumb mixture in the bowl, stirring constantly with the wooden spoon.
Set aside and leave to cool for 10 minutes.
With the spoon, beat the egg yolks into the mixture, one at a time.
Pour the mixture into the prepared dish and place the dish in the oven.
Bake for 35 to 45 minutes or until the pudding is firm to the touch.
Remove the dish from the oven and set aside to cool slightly.
Spread the jam over the pudding and set aside.
Reduce the oven temperature to very cool 275°F (Gas Mark 1, 140°C).
In a medium sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Add 1 tablespoon of the castor sugar and continue beating until the mixture is stiff and glossy.
With a large metal spoon, fold in the remaining castor sugar.
Using a spatula spread the meringue over the pudding.
Return the dish to the oven and continue baking for 20 to 25 minutes or until the meringue has set and is golden brown.
Remove the pudding from the oven and serve immediately.
Using the teaspoon of butter, grease an ovenproof dish and set aside.
Place the remaining butter, the sugar and lemon rind in a medium sized mixing bowl.
Beat well with a wooden spoon until the mixture is smooth and creamy.
Stir in the breadcrumbs.
In a small saucepan, scald the milk over moderate heat.
Pour the milk over the breadcrumb mixture in the bowl, stirring constantly with the wooden spoon.
Set aside and leave to cool for 10 minutes.
With the spoon, beat the egg yolks into the mixture, one at a time.
Pour the mixture into the prepared dish and place the dish in the oven.
Bake for 35 to 45 minutes or until the pudding is firm to the touch.
Remove the dish from the oven and set aside to cool slightly.
Spread the jam over the pudding and set aside.
Reduce the oven temperature to very cool 275°F (Gas Mark 1, 140°C).
In a medium sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.
Add 1 tablespoon of the castor sugar and continue beating until the mixture is stiff and glossy.
With a large metal spoon, fold in the remaining castor sugar.
Using a spatula spread the meringue over the pudding.
Return the dish to the oven and continue baking for 20 to 25 minutes or until the meringue has set and is golden brown.
Remove the pudding from the oven and serve immediately.
