Subject: Queen Pudding
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 29 2002 - 09:09:03 EST
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F O O D F U N N Y
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Here's one from reader Gila Katz about the perils of shopping:
My husband Jonathan and I went grocery shopping one night. Anyway, I
don't know how it is in the US, but in Israel, there is a roll of
plastic bags next to the dairy cases. So usually we make up bags of
yogurts for each person in the family. I took a bag, and began to put
things into it. Then I walked on to the cottage cheese, a few feet
over. I heard this rustling and looked behind me and saw a trail of
bags on the floor. I thought that maybe they had stuck to my foot, so
I continued walking a bit, hoping to free them. Then I realized that
I had taken a bag and started to fill it, but had forgotten to tear it
off to separate it from the roll. I had a huge laughter attack and
couldn't move. Jonathan quickly came to me, took the bag out of my
hand, tore it off, went back to the roll, and began to roll all of the
bags back. In the meantime I was totally incapacitated with laughter.
The moral is: Don't shop if you're too tired and haven't a clue what
you're doing!
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T O D A Y ' S R E C I P E
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This old-fashioned favorite is pure comfort food to many Australians.
Queen Pudding
2 1/2 cups (625 ml) milk
1/2 cup (125 ml) bread crumbs
4 eggs, separated
1 Tbs (15 ml) sugar
A grating of fresh nutmeg
1/4 cup (60 ml) raspberry or jam of your choice
2 Tbs (30 ml) powdered (confectioner's) sugar
Heat the milk in a small saucepan over moderate heat until hot but not
boiling. Combine with the bread crumbs in a mixing bowl. Beat the
egg yolks, sugar, and nutmeg in a separate bowl and stir into the
bread crumb mixture. Pour into a lightly greased 6-cup (1.5 L) baking
dish and place in a larger baking dish. Fill the larger baking dish
with enough water to come halfway up the side of the smaller baking
dish and bake in a preheated 325F (170C) oven until set, 30 to 40
minutes. Remove from the oven and spread the jam over the top. Beat
the egg whites until soft peaks form. Add the powdered sugar and
continue beating until stiff peaks form. Spread the meringue over the
pudding and return to the oven. Bake an additional 10 minutes, or
until the meringue is set and lightly browned. Serve warm or at room
temperature. Serves 4 to 6.
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