Queen of Puddings

Ingredients

• 1 pt. milk
• 2 eggs
• 1 breakfast-cupful bread-crumbs
• 2 table-sps. sugar
• 1 oz. butter
• A little flavouring
• 2 table-sps. jam
• 2 or 3 glace cherries

Method

1. 1

   Put the bread-crumbs, butter, and half the sugar into a basin, and add a little grated lemon rind or other flavouring.

2. 2

   Bring the milk nearly to the boil in a small saucepan, pour it over the ingredients in the basin and let all soak for a few minutes.

3. 3

   Then add the yolks of eggs, put the mixture into a greased pie dish and bake in a moderate oven until set.

4. 4

   Remove from the oven and spread the top with jam.

5. 5

   Beat the whites of the eggs to a stiff froth, fold in the remainder of the sugar, and pile on top of the jam.

6. 6

   Decorate with cherries, dredge with sugar, and return to the oven until crisp and lightly browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 668. The excerpt below is the record exactly as published.

Queen of Puddings 1 pt. milk. 2 eggs. 1 breakfast -cupful bread-crumbs. 2 table-sps. sugar. 1 oz. butter. A little flavouring. 2 table-sps. jam. 2 or 3 glace cherries

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