Queen of Puddings

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 pint (6 dl.) milk
  • a strip lemon rind
  • a


Put the milk into a saucepan, add the lemon rind and salt, and bring to the boil. Remove the rind. Put the breadcrumbs, butter and most of the sugar into a bowl, and pour the boiling milk over them. Cover the bowl and leave to stand for about 10 minutes. Beat up the egg yolks and add them to the bread mixture. Pour the mixture into a buttered fireproof dish and bake in a medium oven at 350° F.,