Making Winter bloghop - Gladys' Queens Pudding
I have been waiting all month to join in with the making winter bloghop being held by Silver pebble and Mrs Thrifty. The idea is to share cosy, comforting wintry creative activites with one another with the aim of really appreciating this time of the year.
I have chosen one of my mother in laws favourite recipes which I am sure many of you have cooked before. It is Queen of Puddings. We love having this pudding at this time of year as it is warm and comforting without being too heavy. It is both economical and as it was originally created in the kitchens of Buckingham Palace also a dish to celebrate the Queen's Diamond Jubilee Year!
Ingredients
1/2 pint of milk
1oz (25g) butter
2 1/2oz (62g) white breadcrumbs (2 slices)
1 tablespoon caster sugar (to add to breadcrumbs)
1/4 teaspoon vanilla essence
2 tablespoons raspberry jam
2 eggs
4oz (100g) caster sugar
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| Mixture cooked in oven and set |
Pre-heat the oven to Gas Mark 4, 350F, (180°C).
Mix breadcrumbs and 1 tablespoon of sugar.
Boil milk with butter and pour over breadcrumbs mixture.
Allow to stand for 10 minutes.
Boil milk with butter and pour over breadcrumbs mixture.
Allow to stand for 10 minutes.
Separate eggs and add yolks and vanilla essence to breadcrumb mixture.
Pour into a greased dish and bake for 30 minutes.
Pour into a greased dish and bake for 30 minutes.
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| Meringue added before putting back in oven |
When set melt jam in a small saucepan over a low heat and spread over mixture.
Whisk up whites of eggs stiffly.
Add remainder of sugar to egg whites and pile mixture on top of pudding.
Place in oven for a further 10-15 minutes until topping is golden brown.
Can be eaten warm or cold although I prefer it warm.
Can be eaten warm or cold although I prefer it warm.
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| My helping! |
Variations
Replace half of milk with cream
Add some fresh raspberries on top of the jam
Use cooked rhurbarb instead of jam to make Rhurbarb Queen of Puddings
Replace vanilla essence with grated lemon rind.
I looked at some recipes on the internet before publishing this and was quite surprised that most of them had used more eggs and more sugar, breadcrumbs, etc. This recipe serves 4 do you think we have bigger appetites and eat more than the previous generation and recipes now take that into account? I hadn't noticed this in recipes before!
Oh how very apt for 2012! I admit I have never had this pudding. Now that has to change! Thankyou so much!
ReplyDeleteyummmmmmmmmm :) ive never made merangue before, i'm too scared and i havent got an electric whisk...can i do it by hand?! It looks scummmmmmy!
ReplyDeleteRe...your comment on my blog....thats what i love about blogging, finding people with simular interests..my hubbie laughs at my virtual fiends, but i know you're real! ha!
Yes you can do it by hand although it can be quite hard work, my mother in law used to use an old fashioned hand whisk with a handle (which you can still buy) or you should use a large balloon whisk.
DeleteYum! It's years since I ate Queen of Puddings but I could actually taste it reading this!
ReplyDeleteThat looks delicious, I'm taking note of the recipe to try it.
ReplyDeleteMmmm, I haven't eaten Queen of Puddings in years...I'm with Annie, your post is making me taste it!
ReplyDeleteMy father-in-law makes this every time we go and visit him but I never think to make it myself so thanks for the recipe (not quite a fair swap for my chocolate crunch recipe, yours is far more sophisticated!).
ReplyDeleteI'm definitely going to give this a try. it's is similar to one my mum makes - with stewed fruit, then custard topped off by meringue. your sounds very yummy indeed. juliex
ReplyDelete