Queen of Puddings
- 1 quart milk
- 1 pint breadcrumbs
- 1 cup sugar
- 4 eggs yolks, beaten light
- Rind of 1 lemon, grated
- 2 ounces butter
- 4 egg whites
- 4 ounces sugar
- Juice of 1 lemon
- Currant jelly, marmalade or small preserved fruit
Add the breadcrumbs to the milk. Let it stand for half an hour, then add sugar, beaten egg yolks and grated lemon rind. Warm up the butter and stir it in.
Butter a pudding dish and pour the pudding in. Bake with love for about 45 glorious minutes or until the pudding shrinks from the side of the dish. When the pudding is done, spread the top of it with with currant jelly, marmalade or small preserved fruit like strawberries, raspberries or cherries.
Beat the egg whites very light with 4 ounces of sugar and lemon juice to make a meringue. Pour over the top, shaping nicely with the back of a large spoon. Brown slightly in a quick oven at 400°F.
Serve cold with cream.
Butter a pudding dish and pour the pudding in. Bake with love for about 45 glorious minutes or until the pudding shrinks from the side of the dish. When the pudding is done, spread the top of it with with currant jelly, marmalade or small preserved fruit like strawberries, raspberries or cherries.
Beat the egg whites very light with 4 ounces of sugar and lemon juice to make a meringue. Pour over the top, shaping nicely with the back of a large spoon. Brown slightly in a quick oven at 400°F.
Serve cold with cream.
Submitted by Apr 16, 2010
15 min
30 min
45 min