Difference between revisions of "Queen of Puddings"
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{{recipesummary|Dessert recipes|4|80 minutes|3|Image=[[Image:Queen of Puddings.jpg|250px|Queen of puddings served with custard]]}} | {{recipesummary|Dessert recipes|4|80 minutes|3|Image=[[Image:Queen of Puddings.jpg|250px|Queen of puddings served with custard]]}} | ||
| − | + | | [[Dessert|Desserts]] | [[Cuisine of the United Kingdom|Cuisine of the United Kingdom]] | |
This favourite English pudding is a baked bread pudding with a an apricot glaze and a soft meringue topping. | This favourite English pudding is a baked bread pudding with a an apricot glaze and a soft meringue topping. | ||
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# Whisk the egg whites with the vanilla sugar and a few drops of lemon juice to soft peaks. | # Whisk the egg whites with the vanilla sugar and a few drops of lemon juice to soft peaks. | ||
# Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned. | # Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned. | ||
| − | # Serve as is or with [[ | + | # Serve as is or with [[Crème anglaise|''crème anglaise'']]. |
{{wikipedia}} | {{wikipedia}} | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|{{PAGENAME}}]] |
| − | [[Category:English | + | [[Category:English cuisine]] |
Latest revision as of 16:44, 9 May 2012
| Queen of Puddings | |
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| Category: | Dessert recipes |
| Servings: | 4 |
| Time: | 80 minutes |
| Difficulty: |  |
| Desserts | Cuisine of the United Kingdom
This favourite English pudding is a baked bread pudding with a an apricot glaze and a soft meringue topping.
Ingredients
- 2 cups milk
- 3 oz. (1/2 cup) sugar
- Zest of 1 lemon
- 2 oz. (4 Tbs.) butter
- 6 oz. (about 4 cups) freshly grated bread crumbs.
- 4 eggs, separated
- 4 Tbs. raspberry jam, or jam of choice
- 2 Tbs. vanilla sugar
Preparation
- Heat the milk, sugar, lemon zest and butter until just below the boil.
- Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
- Beat the egg yolks and stir into the bread crumb and milk mixture.
- Bake at 350ºF (180ºC) for 35 minutes.
- Remove from the oven and after it has cooled for 10 minutes, spread the top with the warmed jam, being careful not to break the surface of the pudding.
- Whisk the egg whites with the vanilla sugar and a few drops of lemon juice to soft peaks.
- Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
- Serve as is or with crème anglaise.
