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Queen of Puddings

Jane Citron, Squirrel Hill cooking teacher

The recipe I chose was Delia Smith's Queen of Puddings from "Exploring the British Isles." The pudding is easy to do and embodies wonderful flavors and textures -- bread pudding, lemon, raspberry and luscious meringue. Television icon, author and cooking teacher Delia Smith describes this popular English dessert "with a cloud of meringue on top as probably one of the lightest and most mouthwatering puddings ever invented." Hear! Hear!

Queen of Puddings

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

Preheat oven to 350 degrees.

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

Separate the eggs, beat the 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.

Meanwhile, in a small saucepan, melt jam over low heat. When the pudding is done, remove from oven and spread jam carefully and evenly over the top.

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

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

Makes 8 servings.

"Delia Smith Complete Cookery Course"

Thursday, January 02, 2003

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