The Queen of All Puddings

La Reine des Poudings

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pint of Bread Crumbs
  • 4 Tablespoonfuls of Powdered White Sugar
  • A

Method

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 me