Queen of Puddings

Ingredients

• 3 oz. short crust to line edges of pie-dish
• 2 oz. breadcrumbs
• | pt. milk
• 1 oz. butter
• 1 lemon (rind)
• 2 or 3 tablespoonsful of jam
• 2 eggs
• 1 oz. sugar

Method

1. 1

   Line and decorate edges of pie-dish.

2. 2

   Bring milk and butter to the boil.

3. 3

   Pour over breadcrumbs.

4. 4

   Add sugar and lemon rind.

5. 5

   When slightly cool, add yolks.

6. 6

   Soak for half an hour.

7. 7

   Pour into pie-dish.

8. 8

   Bake till set.

9. 9

   Spread jam over.

10. 10

    Pile stiffly-whipped whites (to which one tablespoonful of sugar has been added) on top.

11. 11

    Place in a cool oven till brown and set.

As published

This recipe was extracted from Berridge House recipe book (1910), page 17. The excerpt below is the record exactly as published.

Queen of Puddings 3 oz. short crust to line edges of pie-dish, 2 oz. breadcrumbs, | pt. milk, i oz. butter, 1 lemon (rind), 2 or 3 tablespoonsful of jam, 2 eggs, 1 1 oz. sugar. Method. — Line and decorate edges of pie-dish. Bring milk and butter to the boil. Pour over breadcrumbs. Add sugar and lemon rind. When slightly cool, add yolks. Soak for half an hour. Pour into pie-dish. Bake till set. Spread jam over. Pile stiffly-whipped whites (to which one tablespoonful of sugar has been added) on top. Place in a cool oven till brown and set. FIRST COURSE 5i Baked Bread Pudding | lb. scraps of bread (soaked) , 3 oz. chopped suet, 2 oz. currants, a little milk, 2 tablespoonsful of sugar, pinch of salt, 1 to 2 eggs, nutmeg. Method. — Soak bread in cold water ; squeeze dry. Flake it and add the dry ingredients. Beat up the eggs. Add them, also a little milk to moisten. Pour into a greased pie-dish. Bake till set and brown. LESSON XXIX Macaroni Cheese 2 oz. macaroni, | pint milk, 2 oz. grated cheese, 1 oz. butter

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