How to Make Queen of Puddings
Queen of Puddings is a traditional English dessert thought to be fondly named after Queen Victoria who allegedly fell in love with the consistency of breadcrumbs combined with custard in a pudding offered to her on a trip to Manchester.Baked fondly by British citizens all year round, this dish is perfect to serve on a Sunday afternoon to your family. This recipe serves four but can be adjusted as required.
100g (4oz) fresh white breadcrumbs
25g (1oz) caster sugar
5ml (1tsp) grated lemon or orange rind
450ml (1/4 pint) whole milk
25g (1oz) unsalted butter
30ml raspberry jam, warmed
2 egg whites
75g (3oz) caster sugar
15ml (1tbsp) granulated sugar
Toss the breadcrumbs, sugar, and lemon rind lightly together in a basin to mix.Ensure the mixture is as smooth as is possible.
Pour the milk into a saucepan.Add the butter in small pieces and heat gently at a low temperature so that the butter melts into the liquid.
- Alternatively, you can use the microwave for this stage. Pour the milk and butter into a microwaveable jug and cook for 2-3 minutes until the butter is melted. Stir at intervals.
Pour the heated liquid into the breadcrumb mixture.Stir well and leave to stand for approximately 30 minutes. After the mixture has set, beat in the egg yolks to bind during baking.
Spread into a greased ovenproof dish.Ideally this dish should be 900ml (1 and a 1/2 pints). Make sure that the mixture is spread evenly on the tin.
Bake at 170 degrees C (325 degrees F or Gas Mark 3).Leave in for 30 minutes or until the bake is firm and set.
- For people with less time on their hands, cooking uncovered on 50% for 8-10 minutes or until set in a microwave should have the same effect.
Spread the base evenly with jam.After removing the pudding from the oven and leaving to cool awhile, apply jam generously to the base.
Beat the egg whites saved for the topping in a clean, dry bowl until substance is stiff and peaky.When the bowl is turned upside down the whites should not move position.
Fold in caster sugar gently using a large metal spoon.Pour the meringue into a piping bag.
Pipe the meringue in little swirls over the entire base.The meringues should be close enough together to avoid revealing the pudding below it. Top with the granulated sugar.
Bake for a further 30-40 minutes or until the meringue is pale gold.Allow to stand for 5 minutes before serving.
- Alternatively, microwave uncovered at 50% for roughly 4 minutes, then brown the meringue lightly under the grill and serve.
Video: Queen of Puddings Thermochef Video Recipe cheekyricho
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