Queen of Puddings

Preparation info

  • Serves

    4 to 6

    Appears in

    The Robert Carrier Cookbook

    By Robert Carrier

    Published 1965

    • About


    • 2 ounces fresh breadcrumbs
    • butter
    • 3 tablespoons sugar
    • grated lemon rind
    • vanilla extract
    • 1 pint milk
    • 3 egg yolks
    • 3 tablespoons apricot or strawberry jam
    • lemon juice


    Combine breadcrumbs with 3 tablespoons each butter and sugar. Flavour to taste with grated lemon rind and vanilla extract. Bring the milk almost to a boil in a small saucepan; pour it over the crumb mixture and let it soak for 10 minutes. Then stir in egg yolks; pour the mixture into a well-buttered deep pie dish and bake in a moderate oven (375°F-M4) for 20 to 25 minutes, or until set. Remove from oven and allow to cool.

    When cool, spread with apricot or strawberry jam flavoured to taste with lemon juice.

    Beat egg whites until stiff but not dry; fold in castor sugar to taste. Pile meringue on pudding in high peaks and bake in a slow oven (350°-M3) until meringue is lightly browned.