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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 20th August 2009

Queen of Puddings

Queen of Puddings
It may remind one of school dinners, but cooked in a homely way there is nothing better. It is cheap, comforting and good old-fashioned winter nosh.
Serve with lashings of cream and sit down to a good book.
What could be better!

Ingredients. Serves 4
20 fl oz full fat milk
15g unsalted butter
Few drops vanilla essence
135g fresh white breadcrumbs
2 tbsp golden caster sugar
Grated rind of 1 lemon
2 eggs, separated
3 tbsps good raspberry jam.

Method
Preheat the oven 180C/ 350F/gas 4.
Pour the milk into a saucepan and bring to the boil and then remove from the heat.
Add the butter, vanilla essence, breadcrumbs, half the sugar and the grated lemon rind. Stir well and then leave for about ten minutes to swell breadcrumbs.
Add the egg yolks and stir well.
Pour into a buttered one-and-a-half pint pie dish and spread evenly with the back of a spoon.
Bake in the oven for half an hour or until set.
Meanwhile, put the jam into a small saucepan and melt over a low heat.
Spread carefully over the top of the cooked bread mix.
Beat the egg whites in a dry bowl until stiff and then whisk in almost all the remaining sugar.
Spoon the meringue mix on top of the pudding, sprinkle over the remaining caster sugar and bake for 15 minutes or until the top is light golden brown.
Serve warm with whipped or clotted cream.

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