Queen of Puddings
This pudding was developed from a 17th century recipe by Queen Victoria’s chefs at Buckingham Palace. Usually it is flavoured with lemon zest and vanilla, but for variety, apricots or peaches may be placed on top of the custard mixture instead of jam when it is set and before it is covered with the meringue.
200 Gram Breadcrumbs (7 oz)
2 Tablespoon Vanilla sugar
1 Large Lemon, zest only
600 ml Milk (1 pint)
50 Gram Unsalted butter (2 oz)
4 Eggs, separated
3 Tablespoon Raspberry jam, warm
50 Gram Caster sugar (2 oz)
Place the breadcrumbs, vanilla sugar and zest in a large bowl. Bring the milk and butter almost to the boil and take off the heat. Stir into the breadcrumbs and leave for 10 minutes.
Heat oven to 180 °C / 350 °F / Gas 4.
Beat the egg yolks and add to the breadcrumbs. Grease an ovenproof serving dish which will hold 1.5 litres (2 1/2 pints). Pour in the mixture. Bake for 35 minutes. remove from the oven, leave for 3 minutes and gently spread the jam over the top (be careful not to break the surface skin).
Whisk the egg whites until stiff and slowly fold in the caster sugar reserving 1 teaspoon to the side. Pile the egg whites over the top of the jam and sprinkle the remaining teaspoon of sugar over the egg white and place back in the oven for 15 minutes. Serve hot with lashings of extra thick cream.