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Queen's Pudding

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Ingredients
  Biscuit/Cake crumbs 1⁄4 Pound
  Milk 1 Pint
  Sugar 2 Ounce
  Eggs 2
  Vanilla essence 1 Teaspoon
  Apricot halves 9 (Preserved, I.E. Canned Or Bottled)
  Glace cherries 1⁄4 Cup (4 tbs) (For Decoration)
  Apricot sauce 1 Tablespoon (As Required)
Directions

Rub the biscuit- or cakecrumbs through a fine sieve.
Heat the milk, add the crumbs, leave to stand for 10-15 min until soft; then beat until smooth.
Beat in the sugar and eggs.
Flavour with vanilla essence.
Grease a plain mould or basin with butter, line the base with a round of greased paper and sprinkle with castor sugar.
Pour in the mixture and cover with paper.
Stand the mould in a tin of hot water, and bake in a warm oven (335° F., Gas 3) until the mixture is firm to the touch; about 3/4 hr.
Meanwhile make the apricot sauce.
When the pudding is set in the middle, leave it to stand a few minutes and then carefully unmould on to a dish.
Tear off the paper, arrange apricot halves round the dish, decorate pudding with cherries, and pour round it the apricot sauce.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot

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