11
Jan
Remove from the heat and stir in the breadcrumbs sugar lemon zest and butter then leave for twenty minutes to allow the breadcrumbs to swell. Lightly whisk the egg yolks in a bowl then gradually pour in the warmed milk mixture.
Queen of puddings is famous dessert made with a custardy breadcrumb base topped with jam and meringue.
Queen of pudding recipe. Method Preheat the oven to 170C150C FanGas 3½. Lightly grease the pie dish with butter. Gently heat the milk in a small saucepan.
Add the lemon zest butter and 2 tablespoons of the sugar and stir until the. Lightly whisk the egg yolks in a bowl then gradually pour in the warmed milk mixture. Preheat oven to 350 degrees.
Put the baking dish of soaking bread in a larger pan and fill with enough of the hot water to come halfway up the sides of the smaller pan. Bake in the oven until a. Bring a large kettle of water to a boil.
Heat milk butter lemon zest and 14 cup sugar in a medium saucepan over medium heat. Stir constantly until milk is hot but not simmering butter is melted and sugar has dissolved. Whisk egg yolks in a large bowl then slowly add milk whisking the entire time.
How to make Queen of Puddings. Wondering how to make this recipe. Follow this step by step photo tutorial then scroll down to the recipe card for the full ingredients list and method.
First pour the milk into a saucepan and bring to the boil. Remove from the heat and stir in the breadcrumbs sugar lemon zest and butter then leave for twenty minutes to allow the breadcrumbs to swell. Pre-heat the oven to 180C gas mark 4.
Now lightly beat the egg yolks and add them to the cooled breadcrumb mixture. Preheat the oven to 170C 325F gas mark 3. Pour the milk into a pan add the lemon rind and bring to the boil.
Meanwhile in a bowl whisk together the egg yolks and caster sugar until pale and thick. Gradually whisk in the hot milk mixture and stir in the brioche crumbs. Queen of puddings is famous dessert made with a custardy breadcrumb base topped with jam and meringue.
This dessert originated in the 1700s but I am giving it a modern twist today by using brioche breadcrumbs instead of the usual stale white ones. Traditionally Queen of Puddings is made in a large dish but I like to divide it up into four individual pie dishes. I pipe the meringue on top of each in elegant swirls so it looks good enough to serve to the Queen.
Queens Pudding By Moira Hodgson. Yield 4 to 6 servings. Email Share on Pinterest Share on Facebook Share on Twitter.
British Egg Fruit Jam Milk Dessert Fall.