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Queen Of Puddings

Elitists.Kitchen's picture
Ingredients
  White breadcrumbs 4 Ounce (100 Grams)
  Lemon rind 1 Teaspoon, finely grated
  Lemon, rind 1 Teaspoon, finely grated
  Milk 1 Pint (600 Milliliter)
  Butter 1 Ounce (25 Grams)
  Egg yolks 3 (Size 3)
  Apricot jam 3 Tablespoon, warmed
  Egg whites 3
  Caster sugar 6 Ounce (185 Gram)
  Caster sugar 6 Ounce
Directions

GETTING READY
1) Preheat oven to 325°F/160°C/Gas 3 before baking.

MAKING
2) Take a basin and place breadcrumbs, sugar and lemon rind into it, stirring lightly to mix together.
3) In a pan, heat butter till it melts and then pour in milk.
4) Spoon this over the breadcrumb mixture, stirring well and keep aside for 30 minutes.
5) Whip egg yolks and mix it with the breadcrumb mixture.
6) Into a 2 pt (1 ltr) greased, ovenproof dish, place the mixture and bake for 30 minutes in preheated oven until firm and set.
7) Take off the cooked mixture from oven and apply warm jam.
8) Beat egg whites till they become fluffy and slowly beat in caster sugar to make a shiny meringue.
9) Top the jam with swirls of meringue and again bake for 15-20 minutes more until meringue becomes pale gold.

SERVING
10) Serve the hot pudding with fresh cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Drink: 
Milk
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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