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Queen Pudding
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- #84220
Queen pudding is said to date back to the Victorian era, when it was created as a way to use up leftover breadcrumbs.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 1/2 cups milk
1/2 cup bread crumbs
4 eggs, separated
1 tablespoon sugar
1 dash freshly grated nutmeg
1/4 cup raspberry jam or jam of your choice
2 tablespoons powdered sugar
directions
Heat the milk in a small saucepan over moderate heat until hot but not boiling. Combine with the bread crumbs in a mixing bowl.
Beat the egg yolks, sugar, and nutmeg in a separate bowl and stir into the bread crumb mixture.
Pour into a lightly greased 6-cup baking dish and place in a larger baking dish. Fill the larger baking dish with enough water to come halfway up the side of the smaller baking dish and bake in a preheated 325 degrees F oven until set, 30 to 40 minutes.
Remove from the oven and spread the jam over the top.
Beat the egg whites until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Spread the meringue over the pudding and return to the oven. Bake an additional 10 minutes, or until the meringue is set and lightly browned.
Serve warm or at room temperature.
added by
barbb
nutrition data
Nutritional data has not been calculated yet.
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