Queen of Puddings

Ingredients

• a tumblerful of bread-crumbs
• a teacupful of castor sugar
• a pint of boiling milk
• the juice of a lemon
• a small piece of butter
• some apricot jam

Method

1. 1

   Grate bread-crumbs, add sugar, pour boiling milk, cool slightly, add lemon juice and rind, butter, stir, and bake until done.

2. 2

   Let cool before turning out and spread with jam.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 45. The excerpt below is the record exactly as published.

Queen of Puddings This is a sweet meant to be served cold, and so may always be prepared beforehand. Finely grate a tumblerful of bread-crumbs, and add to them a teacupful of castor sugar, and pour over them a pint of boiling milk. Let this prepara- tion get slightly cooled before adding to it the 146 PLAIN COOKING juice of a lemon and the rind finely grated, and a small piece of butter. Stir all together, and bake in a well-buttered dish until done (it should not be watery), and let it get quite cold before turning out ; then spread some apricot jam over it. 300. Lemon Pudding This is an American way of making a lemon pudding. Mix together the juice of a lemon

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