45 mins
+ waiting
Queen of Puddings
Recipe by Graham
Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. Similar recipes are called Monmouth Pudding and Manchester Pudding.
When I was a child, my mother would often make Queen of Puddings which we considered to be a royal treat and I don't ever recall any being left on the plates - everybody loved it. Many years later I asked her why she had spent so much time producing this extravagance. She chuckled and told me how simple and inexpensive it was. Whilst it is the oven quite a long time, it 'looks after itself' and doesn't need constant attention. And there was me thinking it was because my Mom loved me!!!
Pumpkin Soup 
Quince Jelly Ingredients for Queen of Puddings
Currently displaying quantities in US Imperial Measurements
How to Cook Queen of Puddings
- Crumble the breadcrumbs from the soft interior of a white loaf (you can use an electric food processor if you have one). If the breadcrumbs seem to be a little moist, place them in a warm oven for a few minutes to dry. Place the milk, butter and lemon rind into a pan and warm so that the milk just begins to steam (do not allow it to come anywhere near boiling).
- Crack the eggs and separate the yolks from the whites (you need to keep both). Place the two egg yolks into a large dish or bowl and stir in 1oz (25g) of the sugar. Pour the warmed milk over the yolks and stir well. Add the bread crumbs and mix thoroughly. Pour this 'custard' mix into a greased 1½ pint (900ml) pie dish, leave it to stand for 30 minutes then bake it in a warm oven (Mk 3 - 325ºF - 160ºC) for about 25-30 minutes until it is slightly set.
- Remove the dish from the oven and reduce the oven heat to (Mk ½ - 250ºF - 120ºC). Warm the jam so that it moves easily and spread it in a layer over the 'custard' in the bowl. Whisk the egg whites until they become stiff, add half the remaining sugar and whisk again. Fold in the last of the sugar with a spoon and spread this meringue mix over the 'custard'. Return the pudding to the oven for 40-45 minutes or until the meringue is set and is golden on top.
GRAHAM'S HOT TIP:
For a really light and fluffy topping, be sure to spend sufficient time whisking the eggs whites. It is better to whisk them for too long than not enough.
Reviews of Queen of Puddings
| September 12 2014 A week ago, my husband knocked this up for dessert and the whole family loved it! Then would you believe it, my eldest daughter made this in Food Studies class and got an A for it. Great tasting, relatively easy recipe, thanks! JasmineBraithwaite (3 reviews) |
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