Queen of puddings is wonderful! Cheap, easy and just amazingly tasty.
350 g cake broken into a buttered ovenproof dish.
Make a custard of 2 whole eggs and 2 egg yolks. (Keep the egg whites for the meringue)
Combine the eggs with 450 ml milk, beaten together.
Pour over the cake and bake at 180 C, 350 F, Gas 4 for 30 minutes until the custard is set but wobbly. Let it cool a little then top this with 4 tablespoons of any flavour jam you require.
Whisk up the egg whites and fold in 55 g sugar per egg white.
Pop on the top of the jam and then bake at 180 C, 350 F, Gas 4 for 20 minutes.
Simple and delicious!
queen of puddings
Queen of Puddings originated in the 1680's, but probably was much earlier as people sought things to do with stale bread and milk.
Originally there was no sugar used in the pudding, possibly a little honey.
Two variations of the Queen of Puddings are the Monmouth Pudding, which was built in layers of meringue and breadcrumbs, and Manchester Pudding which was fortified with egg yolks.
These days people do not use breadcrumbs that often, preferring cake as the base and a layer of fruit jam or preserve.
A tremendous dish for any time of the year, this is my complete favourite!