QUEEN OF PUDDINGS
The aptly named Queen of Puddings dates to the seventeenth century,but food historians speculate that its moniker came hundreds of years later, in honor of Queen Victoria. It's a pudding deluxe, consisting of a custardy bread base topped with jam (ours is black currant) and a billowy layer of golden-tan meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Puddings & Custards Bread Pudding Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter six 1 1/2- to 1 3/4-cup oval gratin dishes; set aside.
- Bring milk, butter, 1/2 cup sugar, the zest, and salt to a simmer in a medium saucepan. Add bread; remove from heat. Let stand, stirring often, 30 minutes.
- Stir in yolks. Divide evenly among prepared dishes. Bake until just set, about 15 minutes. Let cool on a wire rack 30 minutes. Reduce temperature to 325 degrees.
- Heat jam in a small saucepan until thin. Spread over tops of puddings.
- Put egg whites and remaining 1/2 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and whites are warm, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until medium peaks form. Mound meringue over puddings, leaving a 1/2-inch border.
- Bake until meringue is golden all over and puddings are heated through, about 10 minutes. Serve immediately.
MARY BERRY'S QUEEN OF PUDDINGS
Mary Berry's step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue. You will need a 1.4L/2½pt oval ovenproof dish that will fit inside a roasting tin.
Provided by Mary Berry
Categories Desserts
Yield Serves 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 170C/325F/Gas 3 and grease a 1.4 litre/2½ pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.
- For the base, very gently warm the milk in a small saucepan. Add the butter, lemon zest and the 50g/2oz of sugar, stir until dissolved.
- Lightly whisk the egg yolks in a bowl. Slowly pour the warm milk into the eggs, while whisking.
- Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave to stand for about 15 minutes, so the breadcrumbs absorb the liquid.
- Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.
- Meanwhile, put the mixed summer fruits into a pan and warm over a gentle heat. Once they've softened and released their juice, add the sugar and cook for a further three minutes.
- Heat gently until you have a jam-like consistency. If you are using frozen berries they will release more liquid so you might need to cook for longer to thicken to the right jam consistency.
- Whisk the egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 175g/6oz sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the meringue mixture to a piping bag.
- Spread 4-5 tablespoons of the fruit jam over the set custard, then pipe the meringue on top.
- Lower the oven temperature to 150C/130C Fan/Gas 2 and return the pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the meringue is pale golden all over and crisp. Serve at once with pouring cream.
QUEENS PUDDING
Steps:
- Put the bread crumbs, vanilla sugar and lemon rind into a pudding basin. Bring milk to boil and stir it into the crumbs. Leave for 10 minutes.
- Preheat oven to 325 degrees.
- Butter a shallow baking dish that will hold about two-and-a-half pints.
- Separate the eggs, putting the whites in a large bowl. Beat the yolks into the milk-and-bread-crumb mixture. Bake for 20 to 30 minutes or until just firm. Remove from the oven and cool slightly. Turn the oven down to 250 degrees.
- Meanwhile, spread the jam or jelly over the custard.
- Whisk the eggwhites until they stand up in stiff peaks and fold in one tablespoon of sugar. Whisk again until satiny and fold in one more tablespoon of the sugar. Spoon the mixture over the custard and sprinkle with the rest of the sugar. Bake for 15 to 20 minutes, until the meringue is firm and lightly brown. Serve hot or cold, with heavy cream.
EASY QUEEN OF PUDDINGS
A retro pudding that has layers of cake, jam and meringue and looks as good as it tastes. Equipment: You will need a 1.5-litre/2¾-pint oval pie dish, approximately 28x20x5cm/11x8x2in.
Provided by Matt Tebbutt
Categories Desserts
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 170C/150C Fan/Gas 3½. Lightly grease the pie dish with butter.
- Gently heat the milk in a small saucepan. Add the lemon zest, butter and 2 tablespoons of the sugar and stir until the sugar is dissolved.
- Lightly whisk the egg yolks in a bowl, then gradually pour in the warmed milk mixture, whisking continuously. Pour the mixture into a baking dish and gently stir in the breadcrumbs. Leave for 15 minutes so the breadcrumbs can soak up the liquid. Bake for 25-30 minutes, or until set. Remove from the oven and set aside to cool slightly.
- Heat the jam and raspberries gently in a small saucepan until the raspberries break down, crushing them slightly with the back of a wooden spoon. Spread the jam mixture evenly over the base in the dish.
- Increase the oven temperature to 190C/170C Fan/Gas 5. Whisk the egg whites using an electric hand whisk in a clean bowl until stiff peaks form. Gradually whisk in the remaining sugar until the mixture is stiff and glossy. Spoon the meringue over the jam, using the back of the spoon to spread the mixture over any gaps. Bake for 10-15 minutes, or until the meringue is crisp and golden. Serve immediately.
QUEEN OF PUDDING CAKES
Super quick to prepare, these little meringue-topped cakes were made for sharing
Provided by Good Food team
Categories Afternoon tea, Treat
Time 40m
Yield Cuts into 16 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin. Whisk together the butter, sugar, eggs, flour and custard powder until well combined and fluffy. Spread into the tin and bake for 25-30 mins until golden and risen. Cool in the tin.
- Remove cooled cake from tin and spread with the jam. Trim the edges, then cut into 16 squares. Add a meringue to each just before serving.
Nutrition Facts : Calories 232 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Protein 3 grams protein, Sodium 0.32 milligram of sodium
QUEEN OF PUDDINGS
Provided by Christine Muhlke
Categories dessert, side dish
Time 3h
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a medium pot, stir together 1/2 cup of the sugar, milk, salt, lemon zest and 6 tablespoons of the butter. Bring to a boil. Turn off the heat, cover and let steep for 30 minutes.
- Butter a 9-inch square pan or a 2-quart gratin dish and lay the bread cubes evenly over the bottom.
- In a medium bowl, beat the 8 egg yolks. Stir in 1 cup of the hot milk, and then pour the tempered yolks into the remaining hot milk. Pass the liquid through a sieve set over the cubes of bread. Push down on the cubes to submerge them into the milk mixture and let soak for 20 to 60 minutes.
- Fill a kettle with water and bring to a boil. Preheat oven to 350 degrees. Put the baking dish of soaking bread in a larger pan and fill with enough of the hot water to come halfway up the sides of the smaller pan. Bake in the oven until a knife inserted in the center comes out nearly clean, 25 to 30 minutes. Remove from oven and let rest in the water bath. Keep the oven on.
- Warm the jam in a small saucepan and spread it over the baked custard.
- Using an electric mixture fitted with a whisk attachment, beat the remaining egg whites on low until foamy. Whisk in the lemon juice and vanilla and gradually increase the speed to high. When the whites form very soft peaks, add 1 cup of the sugar, a little at a time, until glossy, stiff peaks form.
- Cover the jam with dollops of meringue, and then sprinkle with the remaining 1 teaspoon sugar. Bake in the oven until the meringue peaks are lightly browned, about 15 to 20 minutes. Cool completely, then refrigerate. Serve chilled.
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 24 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 13 grams, Sodium 369 milligrams, Sugar 17 grams, TransFat 0 grams
QUEEN PUDDING
Another find from Nan's cookbook. I remember she used to make this all the time when I was younger. I love it now, but when I was younger I used to turn up my nose at this.......funny how things change! Use whatever jam you prefer, I usually use a berry jam, it makes for a nice colour if you use a see through ovenproof dish.
Provided by Tisme
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the crusts from the bread and cut the bread into 1cm squares and place in basin with sultana's, hot milk, sugar, butter and lemon rind and stand mixture for 10 minutes.
- Beat egg yolks into bread mixture and pour into an oven proof or casserole dish.
- Bake in meoderate oven for 20 to 30 minutes or until set.
- Spread jam over pudding.
- Beat egg whites until soft peaks form and then gradually beat in the extra sugar and beat until dissolved.
- Spoon meringue mixture onto the pudding. spreading the meringue to edge of the dish.
- (Sprinkle uncooked meringue with a coloured sugar if desired).
- Bake in moderate oven for 5 to 10 minutes or until meringue is lightly browned.
THE QUEEN'S CHRISTMAS PUDDING
Even if you don't like dried fruit, you'll agree this Christmas pudding is special and delicious. There's no sugar added, and no spices, either-it's perfect as is! Serve with vanilla ice cream, heavy cream, or crème anglaise.
Provided by Chef John
Categories Custards and Puddings
Time 12h55m
Yield 8
Number Of Ingredients 18
Steps:
- Select a heat-proof bowl of any size or shape and generously grease with butter.
- Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
- Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
- Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
- Place in the refrigerator, 8 hours to overnight.
- Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
- Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
- Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
- Brush maple syrup over top. Cut and serve immediately.
Nutrition Facts : Calories 716.7 calories, Carbohydrate 101 g, Cholesterol 82.7 mg, Fat 33.9 g, Fiber 9.8 g, Protein 9 g, SaturatedFat 14.1 g, Sodium 216.5 mg
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