Wednesday, December 10, 2014

Queen of Puddings

From Nobility:
It is commonly believed that one of Queen Victoria’s chefs at Buckingham Palace developed this dessert from an older recipe, but whatever may have been its origin, the link with the Queen is fondly remembered by millions, easily enduring the test of time.


1 1/2 cups (2 slices) white bread (see note below about the day old bread)
1 teaspoon finely grated lemon zest
4 teaspoon melted butter (1 teaspoon per cup)
2 cups milk
1/4 cup sugar
3 eggs, separated (leave the egg whites in the refrigerator after separating)
1/2 cup raspberry jam, melted (or jam of choice, cherry is good)
2 Tablespoons of sugar
4 ovenproof glass dishes (The dishes have to withstand 350ºF (180ºC).)

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