Queen Of Puddings Recipe

Ingredients :

75 g bread, weighted without crusts, crumbed

40 g flaked almonds, lightly toasted, fairly finely crushed

1 tsp finely grated lemon peel

125 g caster sugar

25 g butter or margarine

150 ml milk

2 Grade 2 eggs, separated

2 slightly rounded tbsp apricot or kiwi fruit jam

1. Tip crumbs into a bowl.

2. Toss in 25 g almonds, lemon peel and 25 g caster sugar.

3. Heat butter or margarine in the milk until melted.

4. Add to crumbs, stir well to mix and leave to stand for 1/2 hour.

5. Beat egg yolks into crumb mixture then spread into a 1 liter greased heatproof dish.

6. Bake 1/2 hour in oven 350F, Gas 5, or until set.

7. Remove from oven and spread with jam.

8. Whip whites to a very stiff snow.

9. Gradually beat in two thirds of remaining sugar.

10. Fold in remainder with a large metal spoon.

11. Swirl thickly over pudding then sprinkle with rest of almonds.

12. 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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