Wednesday, April 6, 2011

Queen Of Pudding

I had a great friend give me this recipe so i finally got to try it! Talk about YUM!

7 ozs /200 g fresh white breadcrumbs 
2 tbsp sugar
zest of a lemon
1 pint/600 ml milk
2 ozs/50 g butter
4 eggs, separated
4 tbsp raspberry jam, warmed
2 ozs/50 g caster sugar

Heat oven to 180 °C / 350 °F / Gas 4. Place the breadcrumbs, sugar and lemon zest in a large bowl. Scald the milk and butter and remove from heat. Stir in the breadcrumbs and leave for 10 minutes. Beat the egg yolks and add to the breadcrumbs. Grease an ovenproof serving dish which will hold 2½ pints/1.5 l or six individual ramekins. Pour in the mixture. Bake for 30-35 minutes. Remove from the oven, leave for a few minutes and gently spread the jam over the top (be careful not to break the surface skin). Whisk the egg whites until stiff and slowly fold in the caster sugar reserving 1 teaspoon to the side. Pile the egg whites over the top of the jam, sprinkle the remaining teaspoon of sugar over the top and place back in the oven for 15 minutes until set.


  1. Hi! I've never seen a recipe like this before and it sounds really interesting! I'm going to have to try it!

  2. It is really delish! A friend from Ireland gave it to me. His grandma made it =)