Queen of puddings

Name: Queen of puddings
Yield: Serves 4
Cuisine: British
Ingredients: Large nugget of butter; 4 heaped tbsp strawberry or raspberry jam; 2 eggs, separated; 2 tbsp caster sugar; 500 ml full-cream milk or single cream; 300 ml fresh white breadcrumbs

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

This is the only pudding I ever liked at school. It’s old-fashioned, but still suits me fine – not least as a good way to use up stale bread. The better the ingredients, the better the result.

Ingredients

500 ml full-cream milk or single cream
2 eggs, separated
2 tbsp

Europe
United Kingdom
Dessert
Vegetarian

Method

Preheat the oven to 150°C/300°F/Gas mark 2.

Beat the milk with the egg yolks and a spoonful of the sugar. Pour the mixture over the breadcrumbs in a bowl. Butter a 500 ml pudding bowl and spread the jam in the bottom of it. Cover with the soaked breadcrumbs.