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Queen of puddings
- To Serve
Four
- Difficulty
Easy
Published 1978
Ingredients
275 ml ½ pint 25 g 1 oz
Method
Put the milk, butter and grated lemon rind into a saucepan and bring the mixture to the boil. Pour it, boiling, over the breadcrumbs and let it cool and soak to a creamy mush.
Separate the eggs and beat the yolks into the breadcrumb mixture, together with the sugar. Pour the mixture into a buttered 1.2-litre (2-pint) pie dish, stand it in a roasting tin of hot water and put in the centr
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Well I was quite surprised with this. It sounded on paper like a sweet, frugal nursery supper out of Mary Poppins, but it is actually quite a light dessert. The crumb custard sets to a light layer. I did add some sliced strawberries and blueberries I had to hand and used Damson jam. This added a nice bit of tang. The meringue topping is light and has a delightful crunch that adds to the textures within the dessert. I don't think it needs any cream.
Absolutely. It’s an old school classic. Also good made with marmalade, as in Josceline Dimbleby’s recipe