Queen’s Pudding

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ¼ lb. biscuit- or cakecrumbs
  • 1 pt. milk
  • 2


Rub the biscuit- or cakecrumbs through a fine sieve. Heat the milk, add the crumbs, leave to stand for 10–15 min. until soft; then beat until smooth. Beat in the sugar and eggs. Flavour with vanilla essence. Grease a plain mould or basin with butter, line the base with a round of greased paper and sprinkle with castor sugar. Pour in the mixture and cover with paper. Stand the mould in a tin of