Is this really the Queen of Puddings? Try this recipe out by Antony Worrall Thompson.
Ingredients:For the pudding:
- 1½ pt (850ml) milk
- 2 oz (60g) butter
- 6 oz (170g) white breadcrumbs
- Grated rind of 1 lemon
- Nutmeg, grated
- 1½ oz (40g) sugar
- 6 egg yolks
- 3 egg whites
- 2 oz (60g) raspberry jam, melted so it's easier to spread
- Fresh raspberries
For the meringue:
- 3 egg whites
- 4 oz (110g) caster sugar
Method:Heat the milk with the butter till slightly hot.
Beat the egg yolks with the whites and the sugar.
Put the breadcrumbs in a bowl, add the grated lemon zest and a pinch of nutmeg, then gently stir in the milk and butter. Next gently stir in the beaten eggs.
Pour into a 3 pint buttered pie dish. Place in a roasting tin or bain marie with hot water to halfway up the sides of the pie dish and bake until set (about 20 to 30 minutes) at 180°C/350°F/Gas Mark 4.
Remove from the oven and spread with jam.
To make the meringue beat the egg whites with the sugar until stiff. Spread or pipe on top of the pudding and sprinkle with a little more caster sugar.
Bake in the oven at a temperature of 150°C/300°F/ Gas Mark 2 for 15 to 20 minutes. The bain marie is not needed this time.
Serve warm with raspberries.
The full article contains 241 words and appears in n/a newspaper.
