Queen of Puddings facts for kids
Queen of puddings served with custard
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| Type | Pudding |
|---|---|
| Course | Dessert |
| Place of origin | United Kingdom |
| Main ingredients | Sugar, butter, breadcrumbs, Milk, lemon zest, egg yolks, whole egg, jam, meringue |
The Queen of Puddings is a yummy dessert from the UK. It's a baked dish made with breadcrumbs, jam, and a fluffy topping called meringue. Other puddings like Monmouth Pudding and Manchester Pudding are quite similar.
Contents
A Look Back in Time
People have been making puddings with breadcrumbs and milk for a very long time. Recipes like this go back to the 1600s. Back then, people often used leftover bread to make tasty dishes.
Old Cookbooks and Famous Puddings
An old book called The Closet Opened was published in 1699. It was written by Sir Kenelm Digby, a very smart person from that time. In his book, he shared many pudding recipes. One of them involved soaking bread in milk.
There were many puddings made from leftover bread and warm milk. The Monmouth Pudding has layers of meringue, jam, or fruit. It also includes bread soaked in milk. The Manchester Pudding is similar but uses egg yolks. Some people think Manchester Pudding might just be another name for the Queen of Puddings.
Modern Recipes
You can find recipes for the Queen of Puddings in many British cookbooks today. Famous chefs like Marguerite Patten, Delia Smith, and Jane Grigson have shared their versions. These recipes became very popular after World War II.
How to Make Queen of Puddings
Making a Queen of Puddings involves a few simple steps. It starts with a creamy base, then adds a fruity layer, and finishes with a light, fluffy topping.
Making the Base
First, you heat milk and lemon zest in a saucepan until it boils. Then, you mix in sugar, butter, and breadcrumbs. This mixture needs to cool down.
Next, you beat egg yolks and a whole egg into the cooled mixture. This makes the base rich and smooth. You pour this into a deep pie dish. Then, you bake it in a bain-marie. A bain-marie is like a water bath. It helps the pudding cook gently and evenly. The base will become firm and brownish when it's ready.
Adding Jam and Meringue
Once the base is baked, you spread jam over it. People usually use raspberry or blackcurrant jam. It adds a sweet and fruity flavor.
Finally, you make a meringue mix using the egg whites you saved. You spoon this fluffy meringue over the jam. The pudding goes back into the oven. It bakes until the meringue turns golden but stays soft. The Queen of Puddings is best eaten warm.
