Queen of Puddings

Ingredients

• 1 pint bread or cake crumbs
• ½ pint milk
• 3 tablespoonfuls sugar
• 1 tablespoonful butter
• ½ teaspoonful lemon essence
• 2 eggs
• 4 lb. jam

Method

1. 1

   Put the crumbs into a buttered pie dish.

2. 2

   Boil together the milk, sugar, and butter, pour them over the crumbs, and allow to soak, add the essence.

3. 3

   Separate the yolks from the whites of the eggs, beat up the yolks and pour them over the crumbs so as to entirely cover them, then put the pie dish in a moderate oven until the yolk is set.

4. 4

   Remove from the oven, spread over a layer of jam, beat the whites to a stiff froth, stir in a teaspoonful castor sugar.

5. 5

   Pile the whites roughly over the jam and re-bake in a cool oven for twenty minutes, taking care it does not burn.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 69. The excerpt below is the record exactly as published.

QUEEN OF PUDDINGS. 1 pint bread or cake crumbs ^ pint milk 3 tablespoonfuls sugar 1 tablespoonful butter £ teaspoonful lemon essence 2 eggs 4 lb. jam

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