On the big day of the Royal Wedding, there was only one option, Queen of Puddings. I saw it in an old cookery book of my aunt’s and I really wanted to try it out. I researched it a little more after reading the recipe and discovered that it dates back to the 17th Century. So, what better day to make it than today!
Watching Kate Middleton walk down the aisle in her stunning vintage lace trimmed dress was so amazing, her 2m and 70 cm train looked like a serious job but she pulled it off. She looked nervous but was every bit elegant and beautiful. Everyone was smiling, Prince William looks supremely smitten with himself and he was quite handsome and oh so lovely. The Queen looked as cute in her little yellow dress suit.
I stuck to the recipe that I found and here is the little gem….
1 pint milk
1 oz butter
2 oz castor sugar
4 oz breadcrumbs
Grated zest of one lemon
2 eggs, separated
4 tblspn Strawberry Jam
Preheat the oven to 180 °C
Mix together the breadcrumbs, sugar and lemon zest in a bowl.
Boil the milk and butter together and add to the mixing bowl.
Beat in the egg yolks and mix.
Grease a baking dish with butter and line the base with the breadcrumb mixture
Bake in the oven for about 30-35 minutes, until the base has set.
Heat the jam in a sauce pan and spread over the breadcrumb base.
Whisk the egg whites , adding in about a tablespoon of sugar.
Then generously pile this on top of the pudding.
Shake half a tablespoon of sugar over the pudding and bake in the oven until the egg whites have become stiff and tipped with brown.