CherrapenoBannerJPEG 750

Tuesday, 22 April 2008

A Great British Pud - Fit For A Queen!

I really don't know why this dessert doesn't end up on our dining table more often. It's one of those puddings that takes you back to your childhood. My mum didn't make it that often, but when she did.... oh wow! A custardy base with a hint of lemon, covered in a layer of jam and topped off with sweet, crisp meringue.

The dessert I am describing is an old English traditional pudding, Queen of Puddings, dating back to the 17th century. The custard base is made from stale breadcrumbs, some recipes use bread that is cut into cubes, but I think breadcrumbs make a smoother custard. You can use any jam that takes your fancy, I like to use seedless raspberry jam or strawberry. Instead of a large one, I made 6 individual ones.

Queen of Puddings 3345

If you are wondering why this pudding has made a bit of a comeback amongst food blogs this month, hop over to Rosie Bakes a 'Peace of Cake', where you will see she is hosting this month's Great British Pudding Challenge. I think you've chosen a pud that's fit for a queen Rosie!



Queen of Puddings

Serves 4

75g (3 oz) fresh breadcrumbs, made from day old bread
25g (1 oz) butter
Grated rind of half a lemon
100g (4 oz) caster sugar, divided in half
2 large eggs
275ml (½ pint) of whole milk
3 tablespoons raspberry jam – heated through
1 tablespoon of sugar to go on the top of the meringue

You will need a well buttered 1.2 litre (2 pint) pie-dish, or you can use individual dishes.

Put the breadcrumbs into a large bowl and set aside.

Place the milk, half of the sugar, butter and lemon rind into a saucepan and bring to the boil. Pour this over the breadcrumbs and leave to soak for 20 minutes.

Separate the eggs and add the egg yolks to the crumb mixture and beat through. Place the whites of the eggs into a clean grease-free bowl for later use.

Pour the breadcrumb mixture into your serving dish (or dishes) and place into the centre of a preheated oven, 180°C/350°F/Gas mark 4, for 20 minutes or until set. Leave to cool for 5 minutes then spread the warmed jam over the top gently, (ensuring not to break the skin that has formed on top.)

Beat the egg whites until stiff, then gently fold in the sugar. Pile the meringue on top of the jam, making sure you spread it to the edges of the dish, sealing in the jam.

Sprinkle the extra tablespoon of sugar over the meringue top. Place back into the oven for approximately 20 minutes or until the meringue is set and lightly browned.

Serve with cream, ice cream or on its own.

(Printable Recipe)

Queen of Puddings 3354

This content belongs to Nicisme at Cherrapeno. All writing and photography copyright N Fowers © 2007-2008 unless otherwise indicated. All rights reserved. cherrapeno.blogspot.com

20 comments:

Pixie said...

Your pudding looks fantastic! I've yet to make mine for this month-hopefully, I'll get the chance to do so!

Patricia Scarpin said...

Nic, it looks so delicious and not difficult to put together! YUM!

Jules said...

Nic - this looks delicious. I'm going to try and give this a go at the weekend.

Jan said...

Good looking pud Nic!

diva@theSugarBar said...

rock on great british puds! thanks for this post - it's got me thinking about lemon, raspberries and meringue. mmm. x

nicisme said...

Pixie - there's going to be a whole load of Q of P's popping up, I can just see it, lol!

Patricia - thanks and it is super easy to make!

Jules - have you had it before? That recipe is easy to cut in half if it's just for the two of you.

Jan - thank you!

Diva - thank you for visiting, and I love that combo of lemon, raspberries and meringue - there's so many things to make with them.

Margaret said...

Occasionally this pud hits our table, but perhaps not often enough, as it really is a great British pud.
I could eat a few spoonfuls of yours now.

Rosie said...

Hi Nic, wow what a delicious looking pud!! You are making me drool here with your wonderful pics of this pud!

Thank you SO much for taking part this month :)

I have linked you up on my blog for this month’s pudding challenge.

I am pleased to hear you enjoyed your pud too :)

Rosie x

Tarah said...

I loove having this! The best :]

Lovely photos.

Alfie said...

I love this stuff! - Gorgeous looking pud Nic.

LyB said...

I love anything with a meringue on top, it looks so crispy and delicious! And I think the individual sizes make such a cute presentation.

Deborah said...

This sounds so delicious! I am a sucker for meringue.

Lina said...

Never had Brittish Pudding before but it looks really good...

Bellini Valli said...

This pudding does sound like the Queen of them all with its meringue crown:D

Julie said...

I've never had this type of pudding before it sounds delicious.

Hillary said...

That DOES look yummy! I never knew about British pudding - thanks for sharing!

Susan from Food Blogga said...

I've never heard of breadcrumbs on sweet pudding. Is that common in British puddings? I'm a neophyte in British cuisine. :)

nicisme said...

Margaret - I haven't made it in years actually!

Rosie - thanks and also for choosing this dessert.

Tarah - another fan of Q of P, good to hear it!

Alfie, LyB and Deborah - thank you!

Lina - this is nothiing like american pudding, the box stuff - so different!

Valli - I wonder if that is why it's called that?

Julie, Hillary and Susan - as I just said to Lina, this is quite different - give it a try, you may like it!!
Susan - I don't know of any others with breadcrumbs, I will have to find out now!

marye said...

I have never made one of these. There is no time like the present right? :)
Thanks for stopping by my blog!

Jeanne said...

Wow! I've heard of Queen of Puddings but never actually eatn one. Looks fairly simple to make, so maybe it's time I gave it a try :)