Like so many puddings, this uses up stale bread by combining breadcrumbs with milk, sugar and eggs. Though, traditionally, jam is used to top the breadcrumb mixture, it is also very good spread with stewed fruit such as rhubarb or plums. Why this recipe is called Queen of Puddings, when recipes for King of Puddings are almost identical, is unclear. I did find one recipe for King of Puddings which used madeira cake soaked in a custard and then topped with jam and meringue so this might indicate the difference. There is an identical version of the pudding in Monmouthshire called Pwdin Mynwy.
Equipment
Pie dish (1.5 litre capacity)
Weighing scales
Measuring jug
Saucepan
Small saucepan
Small mixing bowl
Large mixing bowl
Electric hand whisk
Preparation method
Grease the pie dish generously with butter.
Place the milk in the saucepan and bring to the boil.
Remove from the heat immediately and stir in the breadcrumbs, sugar, lemon zest and butter then set aside for twenty minutes to allow the breadcrumbs to swell.
Pre-heat the oven to 180C/350F/gas 4.
Lightly beat the egg yolks in the small mixing bowl and add them to the cooled breadcrumb mixture.
Pour the mixture into the pie dish.
Place in the centre of the oven and bake for 30 – 35 minutes, or until set.
Meanwhile, place the jam in the small saucepan and melt it over a low heat.
Remove the pie dish from the oven and spread the jam carefully and evenly over the top.
Place the egg whites in the large mixing bowl and beat them with the electric hand whisk until stiff, then whisk in the caster sugar a little at a time until the mixture is thick and glossy.
Spoon the meringue mixture over the pudding using a fork to create peaks. Alternatively, if you want a really pretty pudding, use a piping bag to create an effect of your choice for the meringue topping.
Finally, sprinkle the top of the pudding with caster sugar and bake for a further 10-15 minutes until the topping is golden brown.
Serve warm from the oven with cream.
Tip: To make breadcrumbs, the best way is to place chunks of bread into a blender and whizz. You may need to turn the blender off occasionally and push the bread pieces down with a wooden spoon.
Georgian
Serves:
8
Prep Time 45 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour25 minutesminutes
Ingredients
680mlwhole milk
190gwhite breadcrumbs
44gcaster sugar
Grated zest of an unwaxed lemon
2tspmelted butter
5medium eggs, separated
300gjam: raspberry, damson, blackcurrant or cherry
70gcaster sugar
Nutrition
Nutrition Facts
Queen of Puddings
Serving Size
191 g
Amount per Serving
Calories
348
Percent of Daily Value*
Fat
6.9
g
11
%
Saturated Fat
3.4
g
21
%
Cholesterol
115
mg
38
%
Sodium
259
mg
11
%
Potassium
213
mg
6
%
Carbohydrates
62
g
21
%
Fiber
1.3
g
5
%
Sugar
40
g
44
%
Protein
8.9
g
18
%
Calcium
122
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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