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Butter Queen Of Puddings Recipe
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Butter/Margarine||1 Tablespoon, melted|
|Milk||4 Cup (64 tbs)|
|Cubed white bread||4 Cup (64 tbs)|
|Apricot preserves||1 Cup (16 tbs)|
|Strawberry preserves||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3322 Calories from Fat 550
% Daily Value*
Total Fat 61 g94.5%
Saturated Fat 30.8 g153.8%
Trans Fat 0 g
Cholesterol 968.6 mg
Sodium 1753.2 mg73%
Total Carbohydrates 624 g208.1%
Dietary Fiber 0.66 g2.7%
Sugars 464.9 g
Protein 74 g148.4%
Vitamin A 79.4% Vitamin C 169.4%
Calcium 154.1% Iron 22.6%
*Based on a 2000 Calorie diet
2. Set dish in a baking pan; place pan on oven rack; pour boiling water into pan to depth of 1 inch.
3. Bake in moderate oven (350°) for 50 minutes, or until knife inserted 1/2 inch from edge of pudding comes out clean. (Center will be almost set, but soft. Do not over-bake; custard will set as it cools.)
4. Beat egg whites until foamy-white and double in volume in a small bowl; beat in remaining 1/4 cup sugar, 1 tablespoon at a time till meringue stands in firm peaks.
5. Spoon 1/2 cup apricot preserves over hot pudding. Using a pastry bag with a large, notched tip, press meringue into puffs on top of pudding, as close together as possible, so no pudding shows through. (This will keep it from overcooking.) Place in same pan of hot water.
6. Bake in moderate oven (350°) for 10 minutes, or just until peaks turn golden; cool at least 2 hours.
7. Just before serving: Melt remaining apricot preserves and the strawberry preserves in separate small saucepans over low heat. Strain separately through a sieve; cool slightly. Carefully drizzle apricot and strawberry preserves over meringue.