Queen of Puddings

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            FOOD FUNNY
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Here's another cute one courtesy of Stacie Wheeler:

A popular class among Cornell University seniors is "Introduction
to Wines," a course in which students learn correct pairings of
wine and food. After sampling some German wines, the professor
pointed to a male enrollee and asked, "What do you think would
go well with this Riesling?" The student paused, then replied,
"A date."

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            TODAY'S RECIPE
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The story of this pudding tells us that it was developed by Queen
Victoria's chef and that she was so fond of it that it was named
after her, but similar recipes date back at least to the 17th century.
Regardless of its lineage, it is among the most delicious recipes
ever invented.

Queen of Puddings

1 1/2 cups (375 ml) fresh bread crumbs
4 Tbs (60 ml) superfine (caster) sugar
The grated zest if 1 lemon
2 1/2 cups (625 ml) milk
4 eggs
1/4 cup (60 ml) raspberry jam

Combine the bread crumbs, half the sugar, and the lemon rind in
a mixing bowl, stirring to combine. Bring the milk to a boil in a
saucepan and stir into the bread crumb mixture. Separate three
of the eggs and beat the yolks with the remaining egg until smooth.
Stir into the bread crumb mixture and pour into a buttered baking
dish. Let stand at room temperature for 30 minutes and bake in
a preheated 325F (165C) oven until set, 50 to 60 minutes. Whisk
the three egg whites until stiff and add the remaining sugar,
whisking until the meringue is thick and glossy. Spread the jam
over the pudding and top with the meringue, covering the dish
completely. Bake until the meringue is light golden brown, about
15 minutes. Serves 4 to 6.
Received on Fri Sep 1 08:44:53 2006