Every month Rosie from Rosie Bakes a “Peace” of Cake, runs a blog event based around great British puddings. This month was Queen of Puddings. I haven’t had the pudding before, but have always been intrigued by it. In good old British pudding style it uses simple storecupboard ingredients and/or leftovers.
How this pudding had slipped my pudding radar for so many years, I don’t know! It was pure comfort and at the same time not being too heavy. It would be lovely served with cream or vanilla icecream. The original recipe for Queen of Puddings can be found at Rosie’s link above. As there is only 2 of us I halved it and served it in ramekins.
Queen of Puddings
makes 3 ramekins
35g fresh breadcrumbs, made for day old bread
Grated rind of quarter of a lemon
50g caster sugar
1 large egg – separated
1/4 pt of milk (both whole and semi-skimmed work)
4 tsp raspberry jam – heated through
1) Preheat oven to 180oc. Bring to the boil the milk, half of the sugar, butter and lemon rind. Take off the heat then stir in breadcrumbs. Leave to soak for 20 minutes.
2) Beat the egg yolk into the breadcrumb mixture. Pour the breadcrumb mixture into your well buttered ramekins and bake for 15 minutes or until set. Leave to cool for 5 minutes then gently spread the warmed jam over the top.
3) Beat the egg white until stiff, then gently fold in the sugar. Pile the meringue on top of the jam, making sure you spread it to the edges of the dish, sealing in the jam. Bake for a further 20 minutes or until the meringue is set and lightly browned.