Queen Of Puddings Recipe


Preparation Time30 MinCooking Time1 Hr 30 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
SpecialityMain Ingredient
Interest Group


 Margarine1⁄4 Ounce
 Sugar1⁄2 Ounce
 Egg yolks2
 Milk1⁄2 Pint
 Lemon1⁄2 , grated rind and juice
 Raspberry jam2 Tablespoon
For meringue
 Egg whites2
 Caster sugar4 Ounce

Nutrition Facts

Serving size

Calories 229 Calories from Fat 49

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 98.5 mg32.8%

Sodium 52.4 mg2.2%

Total Carbohydrates 41 g13.7%

Dietary Fiber 0.34 g1.4%

Sugars 39.8 g

Protein 5 g9.6%

Vitamin A 4.7% Vitamin C 9.3%

Calcium 8.3% Iron 1.6%

*Based on a 2000 Calorie diet


1.Preheat oven to Regulo 4 or 325°F.
2. Take a 1 pint pie dish and grease it with margarine.

3. In a deep pan, boil the milk; take away from heat and add margarine, sugar, grated lemon rind and breadcrumbs. Let it stand for 15 minutes.
4. In a bowl, beat egg yolks into the bread and milk; transfer it into the greased pie dish.
5. Cook half way down the oven, for 20 to 30 minutes, or until set.
6. Take the dish from oven; spread pudding carefully with jam, then sprinkle with lemon juice.
7. In a bowl, using a hand blender whip up meringue using the egg whites and caster sugar. Pile meringue on top of the pudding. Scatter 1 teaspoon caster sugar over.
8. Lower oven settings to Regulo 1 or 200°F, bake for 1/2 to 1 hour until the meringue is firm to touch and pale fawn on the points.

9. Make slices and serve with Raspberry jam.