Queen of Puddings

Ingredients

• 1 oz. sugar
• 2 eggs, yolks and whites separated
• 1 pint milk
• 1/2 pint bread-crumbs
• 1 oz. butter
• A few drops vanilla
• A little jam

Method

1. 1

   Put milk and butter in a pan, boil, then pour over bread-crumbs and sugar; add yolks (beaten), also vanilla.

2. 2

   Pour into a buttered pie-dish.

3. 3

   Bake in a moderate oven till firm, then spread the jam over.

4. 4

   Whip whites to a stiff froth, add a little sugar.

5. 5

   Pile on top of the pudding.

6. 6

   Put in the oven to harden and slightly brown.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 28. The excerpt below is the record exactly as published.

Queen of Puddings I oz. sugar. 2 eggs, yolks and whites sepa- I pint milk. rated. A little jam. \ pint bread-crumbs. I oz. butter. A few drops vanilla. Method, — Put milk and butter in a pan, boil, then pour over bread-crumbs and sugar ; add yolks (beaten), also vanilla. Pour into a buttered pie-dish. Bake in a moderate oven till firm, then spread the jam over. Whip whites to a stiff froth, add a httle sugar. Pile on top of the pudding. Put in the oven to harden and shghtly brown. Metropole Pudding 1 oz. butter. \ oz. flour. 2 small eggs. 2 oz. savoy biscuits or stale I oz. sugar. sponge caike. \ pint milk. Vanilla flavouring. Some jam. Rough pufl" pastry (p. 49). Method, — Line a pie-dish \^ith the pastry, spread over it a layer of jam ; over this put a layer of savoy biscuits or slices of stale sponge cake. Melt butter in a pan ; mix in flour, add milk slowly. Stir till it boils. Cool ; then add sugar and flavouring and yolks of eggs, well beaten. Pour this custard into the pie-dish, and bake in a moderate oven from 30 to 40 minutes. Cover w^ith w^hites, stifliy whipped, and put in the oven to harden, and slightly brown. Manchester Pudding \ lb. butter. \ lb. sugar. 6 oz. flour. 2 preserved peaches or apricots. 3 eggs. Grated rind of i lemon. I tea-spoonful baking-powder. Method, — Beat butter and sugar to a cream ; beat up eggs, add slowly, beating all the time. Sieve flour and baking- powder; add carefully to butter and sugar, with lemon-rind and fruit cut into small pieces. Pour into a well-buttered mould, or into small dariole moulds. Steam in a pan of 62 HOUSEHOLD COOKERY boiling-water, or bake in a moderate oven about 45 minutes. (If small tins are used, less time will be required for baking.) When cooked, turn out, and pour over a coloured syrup. Note. — If this pudding is steamed, it must be covered with a double fold of greased paper. Castle Puddings 4 oz. butter. 6 oz. flour. 2 large eggs. 4 oz. sugar. \ tea-spoonful baking-powder. Grated rind of \ lemon. Method, — Beat butter and sugar to a cream ; beat up eggs, add slowly, beating all the time with a w^ooden spoon. Sieve flour and baking-powder; stir carefully to butter and sugar. Half fill some well-greased dariole moulds wdth the mixture. Bake in a moderate oven from 15 to 20 minutes. Turn out on a dish, and serve with raspberry sauce. Lemon Pudding (Baked) Pastyy. 6 oz. flour. i tea-spoonful salt. Cold water. \ tea-spoonful baking-powder. 3 oz. lard or butter. Mixture, 2 oz. sugar. Grated rind and juice of i 2 small eggs. lemon. 2 oz. butter. \ tea-spoonful baking-powder. 2 oz. savoy biscuits. Method, — Make a short pastry of flour, lard, or butter, etc. Roll out, and line a greased tin or plate with it ; decorate the edges with cut leaves of pastry. Beat butter and sugar to a cream ; add eggs (well-beaten), grated lemon-rind, strained juice, the savoy biscuits (crushed), and baking-powder. Pour this mixture over the pastry, and bake in a quick oven from 30 to 40 minutes. When baked, sprinkle with fine sugar, and serve. PUDDINGS 63 Yorkshire Pudding \ lb. flour. \ pint milk. I egg. \ tea-spoonful salt. I oz. dripping. Method. — Mix flour and salt; make a hole in centre of flour, break in egg, add a little milk, mix with a wooden spoon till all the flour is taken up and a thick batter is formed. Beat well, then add rest of milk. Put dripping in a baking-tin, place in the oven till quite hot. Pour in the batter. Bake in a quick oven about 30 minutes. Batter is much lighter if made some time before it is required. Prepare batter as above for pancakes. SAUCES Hints on making Sauces The foundation of most sauces consists of butter, flour, and liquid. The liquid used in making savoury sauces should be either stock or milk and water. In making sweet sauces, milk or milk and water should be used. Proportions for making sauces are, i oz. butter, i oz. flour, i pint Uquid. Sauces used for coating and binding are necessarily much thicker than those served in the tureen, consequently a less quantity of liquid is used to same proportion of flour. In making sauce, the flour must be w^ell cooked before the whole of the liquid is added, the remainder of the liquid being carefully stirred in just before serving. SAVOURY SAUCES White Sauce I oz. butter. i pint milk, or J pint milk

Cook this with the app: pantry check, scaling, and the assistant.