Queen Of Pudding With Raspberry
|Bread crumbs||2 Cup (32 tbs) (Day Old)|
|Milk||1 Quart, scalded|
|Eggs||2 , lightly beaten|
|Egg yolks||2 , lightly beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Melted butter/Margarine||1⁄4 Cup (4 tbs)|
|Finely grated lemon rind||1|
|Raspberry jam/Strawberry jam/red currant jelly||1⁄2 Cup (8 tbs)|
|Superfine sugar||1⁄4 Cup (4 tbs)|
Preheat oven to 350° F.
Place bread crumbs in a buttered 1 1/2-quart casserole.
Slowly mix milk into eggs, then stir in sugar, salt, butter, and lemon rind; pour over bread and let stand 1/2 hour at room temperature.
Mix lightly, set casserole in a shallow pan, pour warm water into pan to a depth of 1", and bake, uncovered, about 1 hour or until a knife inserted midway between center and rim comes out clean.
Remove from oven but leave in water bath; spread jam over pudding.
Beat egg whites until frothy, slowly beat in sugar, and continue to beat until soft peaks form.
Cover jam with meringue; return pudding to oven (same temperature) and bake about 15 minutes until meringue is lightly browned.
Cool slightly and serve.