Queen of Puddings
August 18, 2008 | Filed Under Baking, Blog Anniversary, Desserts/Sweets, Guest Bloggers, Puddings | 28 Comments
Please help me welcome this week’s guest blogger, Elizabeth of The House in Marrakesh and About New York. It is especially fitting that she’s made a tasty dessert because today happens to be the three year anniversary of The Cooking Adventures of Chef Paz. Yay! So, we can celebrate with her delicious-sounding Queen of Puddings. Help yourself, everyone! Thank you, Elizabeth!
Paz
Photo from DeliaOnLine.com
I am honored to be a guest blogger for chef Paz!
Some while ago, we were discussing our favorite dessets. We like dessert!
In these days of increasing food prices it is good to be thrifty. What better way to use of stale white bread than a delicious
Also called Queen Pudding, this dish, based on a 17th Century version, was created for Queen Victoria by her chefs at Buckingham Palace. You can tell Chef Paz and I like to be in important company! This is a great favorite with my family and is easy to make.
Serves 6-8
You need:
2 cups stale white breadcrumbs (you can make these in your blender from any stale loaf)
1 tbl sp castor sugar
2 tsp vanilla essence
1 tsp grated lemon rind
2 1/2 cups milk
60 gm butter
4 eggs separated
1/4 cup raspberry jam
3/4 cup caster sugar (extra)
2 tsp crystal sugar
Method:
1. Combine breadcrumbs, castor sugar, essence and rind in large bowl.
2. Heat milk and butter in pan until almost boiling, stir in to bread mixture; stand 10 mins
3. Stir yolks into bread mixture, pour into shallow ovenproof dish (five cup capacity).
4. Bake uncovered in moderate oven about 35 mins until set.
5. Carefully spread top of pudding with warmed jam.
6. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add extra castor sugar, beat until sugar is dissolved.
7. Spread meringue over pudding, bake in moderate oven about 10 mins or until lightly browned.
Serving Suggestion: Recipe best made before serving, not suitable for freezing or microwaving.
