Queen of Puddings
Cuisine of the United Kingdom Queen of puddings is a favourite English bread pudding served with an apricot glaze and a soft meringue topping.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 8 listed ingredients.
- Set aside about 80 minutes, based on the time recorded by the source.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Heat the milk, sugar, lemon zest and butter until just below the boil.
- 02
Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
- 03
Beat the egg yolks and stir into the bread crumb and milk mixture.
- 04
Bake at 350°F (180°C) for 35 minutes.
- 05
Remove from the oven and let cool for 10 minutes.
- 06
Spread the top with the warmed jam, being careful not to break the surface of the pudding.
- 07
Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.
- 08
Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
- 09
Serve as is or with crème anglaise.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to Hilary Perkins; view original image record .
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