Queen of Puddings

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 2 ounces fresh breadcrumbs
    • butter
    • 3 tablespoons sugar


    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