Hot Desserts Recipes - Queen of Puddings

This pudding was developed from a seventeenth-century

recipe by Queen Victoria's chefs at Buckingham Palace

Ingredients

• Serves 4 75g/3oz/l V, cups fresh breadcrumb.

• 50gl2oz/4 tbsp caster sugar

• 5ml/l tsp grated rind of 1 lemon

• 600ml/l pintl2V, cups

• milk 4 eggs 45ml/3 tbsp raspberry jam, warmed

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Method:

1. Stir the breadcrumbs, 25g/10z/2 tbsp of the sugar and the lemon rind together in a heatproof bowl. Bring the milk to the boil in a saucepan, then stir into the breadcrumbs.

2. Separate three Meanwhile, preheat the oven to 160'C/325'P /Gas .

3. Bake the pudding for 50-60 minutes, until set. of the eggs and beat the yolks with the whole egg. Stir into the breadcrumb mixture, pour into a buttered baking dish and leave to stand for 30 minutes.

4. Whisk the egg whites in a large clean bowl until stiff but not dry, then gradually whisk in just under 25g/10z/2tbsp caster sugar until the mixture is thick and glossy, taking care not to over whip.

5. Spread the jam over the pudding, then spoon over the meringue to cover the top completely. Evenly sprinkle about 5ml/ltsp sugar over the meringue, then bake for a further 15 minutes, until the meringue is beginning to turn a light golden color.