Queen Of Puddings Recipe


In 1977 my father gave me The Readers Digest Cookery Year Book

Since then I have religiously followed the same recipe for Queen Of Puddings


I received a call from my eldest son, who was about to make a spontaneous visit

What could be done

I had to use the only ingredients available for his favourite recipe

It was divine

Made with love

Fit for a Queen or even a King

Perfect for  a celebration

A more sophisticated version of the tradition nursery treat

Beware siblings will fight over this pudding

A Right Royal Pudding … For My Little Big Boy Luke


INGREDIENTS: (for 4-6)

4 oz bread crusts removed

(I used white with hidden whole grain)

1 pint of double cream

2 oz butter

3 eggs separated

Grated rind of an orange

5 oz caster sugar

4 rounded tablespoons of jam

(I used my homemade mango and chilli jam)


Cut the bread into cubes Put them into a lightly buttered baking dish.

Heat the milk and butter until just warm, add to the beaten egg yolks, lemon rind and 3 0z of the sugar.

Pour this custard over the bread.

Bake the pudding in the centre of a pre heated oven, at 350 F (mark 40), for about 20 minutes or until set.

Remove from the oven and spread the jam over the pudding.

Whisk the egg whites until stiff,

Pile this meringue over the jam, and return the pudding to the oven for another 10 minutes or until the top is crisp.

If you can bear to wait and it’s a difficult task.

Eat warm or cold.

The original recipe can be found in The Readers Digest Cookery Year Book

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