In North America, a pudding would be described as being a dessert . . . created from milk, sugar, eggs and flavouring . . . soft and spoonable . . . not quite a custard, but . . . very similar.
Over here in the UK, however . . . the term pudding is used to describe any manner of prepared sweets that would come under the classification of desserts.
In fact . . . the dessert course is, more often than not, referred to as . . . "the Pudding."
If there is one thing that the British do better than any other culture, it is puddings!
Oh my goodness, they make my head swoon . . . delicious cakes and crumbles . . . pies and tarts . . . custards and flans . . . there is no end to the variety of puddings available to drool over.
British puddings have a very long and honourable tradition. Comforting, and homely, they are a well anticipated part of any meal, celebratory or otherwise . . . and for a great many children throughout the years, they have been the best part of most School dinners!!
One of our favourite puddings has to be Queen of Puddings. A delicious, old fashioned baked pudding composed of simple and humble ingredients . . .
soft bread crumbs, eggs, milk and jam. Only the British could take such something as simple as these things, and create something totally scrumptious.
One spoonful and I think you'll agree that it is not hard to reason why this pudding is called the Queen . . .
"We" are most impressed . . .
*Queen of Puddings*
With it's beautiful cloud of meringue floating on top, it's not hard to see why this is called "Queen of Puddings." It is certainly one of the lightest and most mouthwatering puddings ever . . certainly fit for the royalty in this house!
1 pint whole milk
1/2 ounce butter
4 ounces fresh white bread crumbs
2 ounces caster sugar, divided, plus 1 tsp.
the grated rind of one unwaxed lemon
2 large eggs, at room temperature
pinch of salt
3 TBS of raspberry jam
Preheat the oven to 180*C/350*F. Generously butter a 1 1/2 pint glass baking dish. Set aside.
Place the milk along with the lemon rind and bring just to the boiling point over medium heat. Remove from the heat and stir in the breadcrumbs and 1 ounce of the sugarsugar. Set aslide to infuse for 20 minutes.
Separate the eggs, putting the whites into a clean glass bowl, free from any grease. Beat the yolks and then beat them into the breadcrumb mixture. Pour this bread custard into the prepared baking dish, spreading it out evenly. Bake in the centre of the oven for 30 to 35 minutes, or just until set. Remove from the oven.
Heat the jam until it melts and then spread it evenly over top of the baked pudding.
Beat the egg whites along with a pinch of salt until foamy. Continue to beat, adding the remaining 1 ounce of sugar slowly, beating them until they form stiff peaks. Spoon this mixture evenly over top of the jam. Sprinkle evenly with the remaining tsp of sugar.
Place back in the oven and bake for an additional 15 minutes, until the meringue is golden brown. Serve warm to 4 lucky people!