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Queen Of Pudding With Raspberry Recipe
|Bread crumbs||2 Cup (32 tbs) (Day Old)|
|Milk||1 Quart, scalded|
|Eggs||2 , lightly beaten|
|Egg yolks||2 , lightly beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Finely grated lemon rind||1|
|Raspberry jam/Strawberry jam/red currant jelly||1⁄2 Cup (8 tbs)|
|Superfine sugar||1⁄4 Cup (4 tbs)|
Calories 586 Calories from Fat 212
% Daily Value*
Total Fat 24 g36.7%
Saturated Fat 13 g65%
Trans Fat 0 g
Cholesterol 251 mg
Sodium 433.2 mg18%
Total Carbohydrates 82 g27.2%
Dietary Fiber 0.67 g2.7%
Sugars 68.8 g
Protein 15 g30.8%
Vitamin A 16.2% Vitamin C 2.7%
Calcium 33% Iron 8.9%
*Based on a 2000 Calorie diet
Place bread crumbs in a buttered 1 1/2-quart casserole.
Slowly mix milk into eggs, then stir in sugar, salt, butter, and lemon rind; pour over bread and let stand 1/2 hour at room temperature.
Mix lightly, set casserole in a shallow pan, pour warm water into pan to a depth of 1", and bake, uncovered, about 1 hour or until a knife inserted midway between center and rim comes out clean.
Remove from oven but leave in water bath; spread jam over pudding.
Beat egg whites until frothy, slowly beat in sugar, and continue to beat until soft peaks form.
Cover jam with meringue; return pudding to oven (same temperature) and bake about 15 minutes until meringue is lightly browned.
Cool slightly and serve.