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December 14, 2018
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Queen of Puddings

"This with a cloud of meringue on top is probably one of the lightest and most mouthwatering puddings ever invented," according to cookbook author Delia Smith.

2 cups milk
1 teaspoon vanilla extract
1/2 ounce butter (1 rounded tablespoon)
4 ounces fresh white bread crumbs
2 ounces granulated sugar (4 tablespoons plus 2 teaspoons), plus 1 teaspoon for sprinkling over meringue
Pinch of salt
Grated rind of 1 small lemon
2 eggs, separated
3 to 4 level tablespoons raspberry jam

Preheat oven to 350 degrees. Generously butter 9-inch oval pie plate or 1 1/2-pint shallow casserole. Pour milk and vanilla extract into a saucepan, and bring to boil. Remove from heat. Stir in butter, bread crumbs, 1 ounce (2 tablespoons plus 1 teaspoon) of the sugar and lemon rind, and leave for 20 minutes to allow crumbs to swell.

Separate eggs; beat yolks and add to cooled bread mixture. Pour into prepared baking dish and spread evenly. Bake in the center of oven 30 to 35 minutes or until set.

Meantime, in a small saucepan, melt jam over low heat. When pudding is done, remove from oven. Pour melted jam, which should be cooled slightly, over top, spreading carefully and evenly.

Beat egg whites into soft mounds, and then whisk in remaining 1 ounce of sugar (2 tablespoons plus 1 teaspoon) and beat until stiff. Spread meringue over top, and sprinkle with remaining teaspoon of sugar. Bake 10 to 15 minutes until meringue is golden brown. Serve warm or at room temperature.

To double: Double ingredients, use 3-pint baking dish, and give both baking times a few minutes longer.

Serves 4.

"Delia Smith's Complete Illustrated Cookery Course"

Sunday, April 28, 2002

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