Queen of Puddings
- 1 pint bread crumbs
- 1 quart milk
- 1 1/2 cup sugar
- 4 egg yolks, well beaten
- 4 ounces butter, well creamed
- Rind of 1 lemon, grated
Soak the bread crumbs in milk. Add sugar, beaten egg yolks, butter and grated lemon rind. Beat until light and bake as custard.
Whip the egg whites until very stiff and beat into the sugar, into which the lemon juice has been strained.
Spread a layer of jelly or sweetmeats over the top of the pudding. Pour over it the dressing of egg whites, sugar and lemon. Set in the oven to brown.
Whip the egg whites until very stiff and beat into the sugar, into which the lemon juice has been strained.
Spread a layer of jelly or sweetmeats over the top of the pudding. Pour over it the dressing of egg whites, sugar and lemon. Set in the oven to brown.
Submitted by Jan 26, 2010
15 min
30 min
45 min