Queen of Puddings

Ingredients

• three-quarters of a pint of bread-crumbs
• the grated rinds of two lemons
• one ounce of butter
• a pint of boiling milk
• the yolks of three eggs
• raspberry or red currant jam
• the whites of the three eggs
• a little castor sugar

Method

1. 1

   Combine bread-crumbs, lemon rinds, and sugar.

2. 2

   Pour boiling milk over and stir.

3. 3

   Add beaten yolks and pour into a buttered basin.

4. 4

   Bake for 45 minutes.

5. 5

   Top with jam and beaten egg whites mixed with sugar, then bake briefly to set.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 21. The excerpt below is the record exactly as published.

Queen of Puddings. Put three-quarters of a pint of bread-crumbs into a basin, with the grated rinds of two lemons, a little sugar ; add one ounce of butter to a pint of boiling milk, and pour it over the bread-crumbs, stirring all the time ; then add the yolks of three eggs well beaten, and pour all into a well-buttered basin and bake for three-quarters of an hour. When done, turn out on a dish, cover it with raspberry or red currant jam ; have ready the whites of the three eggs beaten to a stiff froth, with a little castor sugar

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