The Queen of All Puddings

La Reine des Poudings

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Bread Crumbs
  • 4 Tablespoonfuls of Powdered White Sugar
  • A Quart of Milk
  • A Cupful of Sugar
  • 4 Eggs
  • 2 Tablespoonfuls of Butter
  • The Juice of a Lemon
  • The Grated Zest of Half a Lemon
  • ½ Pint of Seeded Currants
  • ½ Pint of Raisins
  • A Currant Jelly


Soak the bread crumbs in water for about an hour. Then squeeze thoroughly. Beat the yolks of the eggs and the sugar very light, and then add the milk and the bread crumbs, beating all light. Add the melted butter and the seeded raisins and currants, and the juice of one lemon and the grated zest of half a lemon. Beat all thoroughly together, and set in a moderate oven for a half hour. In the meantime beat the whites to a very stiff froth. Add four tablespoonfuls of powdered white sugar, and beat thoroughly till very stiff. After half an hour take the Pudding out of the oven, if it is nicely browned, and put over the top a layer of some jelly, and then a layer of the egg whites, and then another layer of jelly, and a last layer of the whites of the eggs. Set it back in the oven to brown for several minutes, and serve cold. The above proportions will serve a family of six and two guests.