Queen of Puddings
This traditional dessert is a great alternative to a Lemon Meringue Pie. It's a real patriotic classic and a must for any Briton with a sweet tooth.
From the book
Great British Puddings
150 classic recipes for the best of British puddings
Nostalgic family favourites
Tried-and-tested recipes that will please a crowd
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Introduction
Throughout the ages in Britain, bread was always considered a valuable commodity that should never go to waste, so this pudding starte life as a way to use up precious breadcrumbs. And the name? While the 'crown' of meringue is certainly very regal, it's also said that Queen Victoria was known to enjoy a helping or two. Here at The Pudding Club, we have our very own queen of puddings – Sheila Vincent – who has been making all our sweet stuff for 16 years.
Ingredients
| 180g | breadcrumbs |
| 1 | unwaxed lemon, finely grated zest |
| 150g | caster sugar |
| 600ml | milk |
| 60g | unsalted butter, plus extra for greasing |
| 1/2 tsp | vanilla essence |
| 4 | eggs, separated |
| 100g | strawberry or raspberry jam |
Essential kit
You will need a 1.1 litre pie dish.
Method
1. Preheat the oven to 180c, Gas Mark 4 and grease a 1.1 litre pie dish. Put the breadcrumbs, lemon zest and 30g of the sugar into a mixing bowl.
2. Combine the milk, butter and vanilla essence in a saucepan and warm gently until the butter has melted, then pour over the breadcrumb mix. Leave the mixture to stand for 10 minutes then beat in the egg yolks. Pour the mixture into the greased pie dish and bake for 20-30 minutes until well set. Leave the oven turned on.
3. Warm the jam in a small saucepan over a low heat, then spread it generously over the pudding. In a scrupulously clean bowl, whisk the egg whites until stiff. Fold in the remaining 120g of sugar with a metal spoon. Spread the meringue over the pudding and place back in the oven for about 10 minutes until the meringue is crisp and lightly brown.
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