Queen of Puddings

Preparation info

  • 5–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 pt. milk
  • ½ pt. breadcrumbs
  • 2 oz. butter or margarine
  • grated rind of 2 lemons
  • 2 oz. granulated sugar
  • 2 eggs
  • 3 tablesp. jam
  • 2–4 castor sugar


Heat the milk and add to it the breadcrumbs, fat, lemon rind and granulated sugar. Leave to soak for 30 min. Separate the eggs and stir in the yolks. Pour the mixture into a buttered pie-dish and bake in a moderate oven (350° F., Gas 4) until set—about ¾ hr. When the pudding is set, spread the jam on top. Whip the egg whites very stiffly, add 1 oz. of castor sugar and whip again until stiff; then stir in lightly the rest of the sugar. Spread over the pudding, put into a very cool oven (265° F., Gas ½) until the meringue is set and golden brown.