1 1/2 c Breadcrumbs — (3 oz)
2 tb Sugar
1 tb Margarine — (1/2 oz)
2 c Hot milk — (1 pint)
2 Eggs
1/2 ts Vanilla essence or a pinch
Spice
1/4 ts Salt
2 tb Softened red jam — (2 to
3 )
Put the breadcrumbs, sugar and margarine in a bowl and pour on the hot
milk. Leave to soak for a few minutes. Separate the egg yolks and whites;
beat the yolks and add to the milk mixture. Add flavouring and salt. Pour
into a greased 1 litre (2 pint) pie dish or baking dish and cook until set,
about 45 minutes. Remove from the oven and allow to stand for a few
minutes. Meanwhile beat the egg whites and make the meringue with 2-4 Tbs
sugar, according to taste. Soften the jam by warming or adding a little hot
water. Spread jam on top of pudding and cover with meringue. Bake until the
meringue is lightly coloured, 15 – 20 minutes. Serve hot or cold. Banana:
Make in the same way as Queen of Puddings, but add a mashed banana to the
bread mixture. Mashed banana may also be mixed with the jam to spread on
top, or cover the top with sliced banana and omit the jam. Butterscotch:
Use the same recipe as Queen of Puddings, but with 1/2 cup (4 oz) brown
sugar instead of the white sugar, and heat it with the margarine until the
sugar melts. Dissolve this in the hot milk before proceeding in the usual
way. Chocolate: Use the Queen of Pudding recipe, adding an extra tablespoon
of sugar and 4 level Tbs cocoa to the breadcrumbs Coconut: Use the Queen of
Pudding recipe, adding 1/2 cup desiccated coconut to the crumbs. Orange or
Lemon: Use the Queen of Pudding recipe, adding the grated rind of one
orange or lemon. Leave out the vanilla or spice and use marmalade instead
of jam.
Yields
1 Servings