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Queen's Pudding

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  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)

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: 
Lacto Ovo Vegetarian

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1572 Calories from Fat 369

% Daily Value*

Total Fat 42 g63.9%

Saturated Fat 15.7 g78.7%

Trans Fat 0 g

Cholesterol 471 mg157%

Sodium 886.9 mg37%

Total Carbohydrates 269 g89.6%

Dietary Fiber 9.2 g36.9%

Sugars 192.2 g

Protein 41 g82.9%

Vitamin A 196.3% Vitamin C 75%

Calcium 65.5% Iron 40.6%

*Based on a 2000 Calorie diet

Queen's Pudding Recipe