The Great British Pudding Challenge April 08 – Queen of Puddings

Edit Post 6th April o8

I have now completed my own pudding challenge for this month and my feedback on this pudding is one of great joy. I had forgotten just how delicious this pudding is when I made this today for after Sunday lunch. It is a light pudding but the flavours and textures are outstanding, a slight hint of lemon erupts from the custard breadcrumbs following sublime sweetness from the layer of jam and the grand ultimate sweet crispness from the meringue. I served mine with a little single cream and with great reviews from the family and when are you going to make this again!!

This month’s pudding is a very old English traditional pudding that dates back into the 17th century. Bread was highly valued and any stale bread would be transformed into something like this pudding and would not be wasted. Even today when we are becoming more aware of wastage and what we throw out, I think this pudding stands the test of time and a great way to utilise stale bread. I used to eat this pudding as a child and quite forgot about this little gem until a few months ago when I was pondering on a pudding for Sunday lunch. It is very light and in my opinion one of the finest tasting puddings I have eaten.

You are invited to join me in my quest of “The Great British Pudding Challenge”. Anyone can join in whatever nationality. I do ask that you please leave a link with a comment if you join in to enable me to link up your site for the round up.

This month’s challenge runs from 1st April until the 30th April. For anymore information click on this link The Great British Pudding Challenge

Queen of Puddings

Serves 4

Ingredients
75g (3 oz) fresh breadcrumbs, made for day old bread
25g (1 oz) butter
Grated rind of half a lemon
100g (4 oz) caster sugar
2 large eggs
275ml (½ pint) of whole milk
3 tbsp raspberry jam – heated through

You will need a well buttered 1.2 litre (2 pint) pie-dish.

Method

Put the breadcrumbs into a large basin and leave aside. Place into a saucepan the milk, half of the sugar, butter and lemon rind and bring to the boil. Pour this over the breadcrumbs and leave to soak for 20 minutes. Separate the eggs and add the egg yolks to the crumb mixture and beat through. Place the whites of the eggs into a clean grease-free bowl for later use.

Place into the centre of a preheated oven 180°C/350°F/Gas mark 4 for 20 minutes or until set. Leave to cool for 5 minutes then spread the warmed jam over the top gently, (ensuring not to break the skin that has formed on top.) Beat the egg whites until stiff then gently add the sugar folding in. Pile the meringue on top of the jam and sprinkle with the extra tablespoon of sugar over the meringue top. Place back into the oven for approximately 20 minutes or until the meringue is set and lightly browned.

Serve with cream, custard, ice cream or on its own the choice is yours.

Edit - James from The Cotswold Food year has submitted his delicious entry for this challenge from a Queen of Puddings he has posted on his blog from a little while back - please do go over and take a peek.

Edit - Nic from Cherrapeno has submitted her pud 'Fit for a Queen' it looks stunning my friends so pleased do head over and take a peek - I know it will make you drool as much as it did me :)

Edit - Cakelaw from Laws of The Kichen has submitted a most wonderful pudding fit for a Queen. If you want some serious drooling time do go head over and take a peek or drool as the case maybe :)

Edit - Ruth from Ruth's Kitchen experiments has also submitted a stunning Queen of Puddings again fit for any Queen! Do take a peek and drool over her entry :)

Edit -Dhanggit from Dhanggit's Kitchen has posted a stunning pudding using Pannetone for the bread - a most wonderful take on Queen of Puddings - please do go and take a peek :)