Queen of bread puddings
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Queen of bread puddings
  Bread    Fruit  
Last updated 6/12/2012 1:19:26 AM. Recipe ID 50776. Report a problem with this recipe.
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      Title: Queen of bread puddings
 Categories: Desserts, Fruit
      Yield: 1 Servings
 
  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.
  
  




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Recipe ID 50776 (Apr 03, 2005)

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