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Queen of Puddings  Veg  HT  DP  British   70mins



Serves 4      Hot    Vegetarian  Desserts   Puddings Britain  Europe




3 heaped tbsp Jam

600ml/1pt Milk

The grated rind of 1/2 a Lemon

100g/4oz Caster Sugar

2 Eggs, separated

75g/3oz Fresh White Breadcrumbs  

2 teasp Lemon Juice





1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease an ovenproof pie dish. Place half the jam in the bottom of the pie dish and set aside.


2. Put the milk in a saucepan with the lemon rind, and bring slowly to the boil.  Place the breadcrumbs in a mixing bowl and set aside.


3. Place the egg yolks in a mixing bowl together with 75g/3 oz of the sugar and beat well then slowly pour the hot milk over the egg yolk mixture stirring constantly.


4. Strain the milk mixture over the breadcrumbs then pour the mixture over the jam in the greased pie dish. Bake for 35-40 minutes until firm.


5. In a small bowl, mix together the jam and the lemon juice. Set aside.


6. Once cooked, remove the pudding from the oven and raise the temperature to 200C, 400F, Gas Mark 6.


7. In a clean bowl,  whisk the egg whites until stiff then fold in the remaining sugar.


8. Spread the pudding a with the jam and lemon juice mixture, then pile the egg whites on top smoothing it evenly.


9. Return to the oven for 15-20 minutes. Serve hot.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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