Cookbook:Queen of Puddings

| Desserts | Cuisine of the United Kingdom

Queen of puddings is a favourite English bread pudding served with an apricot glaze and a soft meringue topping.

Ingredients

 * 2 cups milk
 * 3 oz (½ cup / 85 g) white sugar
 * Zest of 1 lemon
 * 2 oz (4 Tbsp / 55 g) butter
 * 6 oz (about 4 cups / 170 g) freshly-grated bread crumbs
 * 4 eggs, separated
 * 4 Tbsp raspberry jam, or jam of choice
 * 2 Tbsp vanilla sugar

Procedure

 * 1) Heat the milk, sugar, lemon zest and butter until just below the boil.
 * 2) Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
 * 3) Beat the egg yolks and stir into the bread crumb and milk mixture.
 * 4) Bake at 350°F (180°C) for 35 minutes.
 * 5) Remove from the oven and let cool for 10 minutes.
 * 6) Spread the top with the warmed jam, being careful not to break the surface of the pudding.
 * 7) Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.
 * 8) Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
 * 9) Serve as is or with crème anglaise.