Queen Of Puddings
|Fresh white breadcrumbs||1 1⁄2 Cup (24 tbs)|
|Finely grated lemon rind||2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Eggs||2 , separated|
|Raspberry jam||2 Tablespoon|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Cherries||1 Tablespoon (For Decoration)|
|Angelica||1 Tablespoon (For Decoration)|
Vary this old favorite by putting raspberries or blackberries in the bottom of the dish.
Mix together the breadcrumbs and 2 tablespoons sugar.
Add the lemon rind and butter to the milk and heat gently until the butter melts, then pour over the breadcrumbs.
Stir well and leave to swell for 30 minutes.
Beat the egg yolks and blend into the cooled mixture.
Pour into a well-greased 4 cup ovenproof dish.
Bake in a preheated warm oven for 30 minutes or until firm and set.
Warm the jam and spread over the pudding.
Beat the egg whites until stiff and dry.
Fold in the superfine sugar and pile on top of the pudding.
Swirl or ruffle the top and dust with sugar.
Decorate with glace cherries and angelica.
Return the pudding to the oven and bake for 30 minutes or until crisp and golden.