Queen of Puddings is a traditional Britishdessert, consisting of a baked, bread crumb-thickened mixture,spread with raspberry or black currant jam and topped with afluffy, golden meringue.
Recipe: Raspberry Queen ofPuddings
4 large eggs (3 separated, 1 whole) 2 cups milk 1 teaspoon vanilla extract1 teaspoon finely grated lemon peel 2 cups fresh bread crumbs 3/4 cup plus 6 tablespoons granulated sugar – divideduse 1/4 cup raspberry jam (or your favorite flavor)1/4 teaspoon cream of tartar1/2 teaspoon vanilla extract
Preheat the oven to 300°F (150°C).Grease a 10-inch deep-dish pie plate; set aside.
Beat together 3 egg yolks and 1 wholeegg in a large mixing bowl. Add the milk, vanilla, lemon peel,bread crumbs, and 3/4 cup of the sugar, mixing well. Pour mixtureinto the prepared pie dish. Place the dish into a large bakingpan and fill the pan with 1/2 to 1-inch of cold water (a bainmarie or water bath).
Bake for 1 hour or until set. Remove puddingfrom the bain marie. Spread with the raspberry jam and let setfor 10 minutes or so while you prepare the meringue.
With electric mixer, beat the 3 egg whiteswith the cream of tartar until foamy.Beat in sugar, 1 tablespoon ata time; continue beating until it is glossy and stiff peaks form.Add 1/2 teaspoon vanilla, mixing well. Donot under beat.
Pipe or spread the meringue on top ofthe jam. Return pudding to the oven (minus the bain marie) andbake for an additional 15 to 20 minutes or until meringue turnsgolden brown.
Makes 4 to 6 servings.
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