Queen Of Puddings Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod

Ingredients

 Fresh white breadcrumbs1 1⁄2 Cup (24 tbs)
 Finely grated lemon rind2 Teaspoon
 Butter/Margarine2 Tablespoon
 Milk2 Cup (32 tbs)
 Eggs2 , separated
 Raspberry jam2 Tablespoon
 Superfine sugar1⁄4 Cup (4 tbs)
 Sugar1 Tablespoon
 Cherries1 Tablespoon (For Decoration)
 Angelica1 Tablespoon (For Decoration)

Nutrition Facts

Serving size: Complete recipe

Calories 1165 Calories from Fat 455

% Daily Value*

Total Fat 51 g78.8%

Saturated Fat 27.4 g137.2%

Trans Fat 0 g

Cholesterol 532.7 mg

Sodium 854.9 mg35.6%

Total Carbohydrates 151 g50.4%

Dietary Fiber 3 g12%

Sugars 116.8 g

Protein 33 g65.7%

Vitamin A 34.2% Vitamin C 23.2%

Calcium 68.9% Iron 25.8%

*Based on a 2000 Calorie diet

Directions

Vary this old favorite by putting raspberries or blackberries in the bottom of the dish.
Mix together the breadcrumbs and 2 tablespoons sugar.
Add the lemon rind and butter to the milk and heat gently until the butter melts, then pour over the breadcrumbs.
Stir well and leave to swell for 30 minutes.
Beat the egg yolks and blend into the cooled mixture.
Pour into a well-greased 4 cup ovenproof dish.
Bake in a preheated warm oven for 30 minutes or until firm and set.
Warm the jam and spread over the pudding.
Beat the egg whites until stiff and dry.
Fold in the superfine sugar and pile on top of the pudding.
Swirl or ruffle the top and dust with sugar.
Decorate with glace cherries and angelica.
Return the pudding to the oven and bake for 30 minutes or until crisp and golden.
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