A traditional British pudding, Queen of Puddings is delicious and filling and is sure to be a great favourite with all the family.
2 oz. plus
1 teaspoon butter, softened
2 oz. sugar finely grated rind of
4 oz. fresh white breadcrumbs
1 pint milk
2 eggs, separated
3 tablespoons strawberry jam
4 oz. castor sugar
Preheat the oven to moderate 350’F (Gas Mark 4, 180°C).
Using the teaspoon of butter, grease a medium-sized ovenproof dish and set aside.
Place the remaining butter, the sugar and lemon rind in a medium-sized mixing bowl. Beat well with a wooden spoon until the mixture is smooth and creamy. Stir in the breadcrumbs. In a small saucepan, scald the milk (bring to just under boiling point) over moderate heat. Pour the milk over the breadcrumb mixture in the bowl, stirring constantly with the wooden spoon. Set aside and leave to cool for 10 minutes.
With the spoon, beat the egg yolks into the mixture, one at a time. Pour the mixture into the prepared dish and place the dish in the oven. Bake for 35 to 45 minutes or until the pudding is firm to the touch. Remove the dish from the oven and set aside for 10 minutes to cool slightly. With a table knife, spread the jam over the pudding and set aside.
Reduce the oven temperature to very cool 275°F (Gas Mark 1, 140°C).
In a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Add
1 tablespoon of the castor sugar and continue beating until the mixture is stiff and glossy.
With a large metal spoon, fold in the remaining castor sugar. Using a spatula or palette knife, spread the meringue mixture over the pudding.
Return the dish to the oven and continue baking for 20 to 25 minutes or until the meringue has set and is golden brown on top.
Remove the pudding from the oven and serve immediately.