Queen Of Puddings Recipes
Queen Of Puddings Recipe
bread, weighted without crusts, crumbed
flaked almonds, lightly toasted, fairly finely crushed
finely grated lemon peel
butter or margarine
2 Grade 2
rounded tbsp apricot or kiwi fruit jam
Tip crumbs into a bowl.
Toss in 25 g almonds, lemon peel and 25
g caster sugar.
Heat butter or margarine in the milk
Add to crumbs, stir well to mix and
leave to stand for 1/2 hour.
Beat egg yolks into crumb mixture then
spread into a 1 liter greased heatproof dish.
Bake 1/2 hour in oven 350F, Gas 5, or
Remove from oven and spread with jam.
Whip whites to a very stiff snow.
Gradually beat in two thirds of
Fold in remainder with a large metal
Swirl thickly over pudding then
sprinkle with rest of almonds.
Return to oven and bake a further 1/2
hour when meringue should be light gold.
A golden oldie, worth reviving with its
topping of fluffy meringue. Serve with custard or single cream.
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