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Queen of Puddings |
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Ingredients
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| 4 oz White Breadcrumbs | 1 and half oz Butter | |
| 2 Eggs | 1 Pint Milk | |
| 4oz Castor Sugar | Few tblsp Jam |
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Method
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| Put the bread
crumbs in a large heat-proof bowl. Heat the milk and butter together
in a pan, almost to boiling point then pour over the crumbs. Add
half the sugar and stir in well. Leave to stand for 20 minutes or
so.
Separate the eggs, putting the whites into a clean, grease-free bowl. Beat the yolks with a teaspoon of cold water and add to the crumb mixture, mixing in well. Pour the crumb mixture into a greased pie dish and bake in a moderate oven: 375 degrees F. 190 degrees C. gas mark 4 for 20 to 30 minutes until set and pale gold in colour. Whisk the egg whites stiffly and then fold in the remaining sugar. Spread the jam over the baked crumb mixture as thickly as you like. Pile the meringue mixture on to the crumb base spreading it roughly to form peaks. Return the dish to the oven, lower the heat a little and leave until golden brown on top.
Serves 4 - 6 |
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Kindly contributed by Moya Page |
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Last Updated 26th May, 2002 |