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Queen of Puddings

Queen of puddings is a favourite English bread pudding served with an apricot glaze and a soft meringue topping.

Source and licence

"Queen of Puddings" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Queen_of_Puddings, revision 4587387), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Queen_of_Puddings&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4587387

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Heat the milk, sugar, lemon zest and butter until just below the boil.
  2. Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
  3. Beat the egg yolks and stir into the bread crumb and milk mixture.
  4. Bake at 350°F (180°C) for 35 minutes.
  5. Remove from the oven and let cool for 10 minutes.
  6. Spread the top with the warmed jam, being careful not to break the surface of the pudding.
  7. Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.
  8. Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
  9. Serve as is or with crème anglaise.