Lynan
Sous Chef
This is neither a cobbler or crisp so I apologise If I have put it where it shouldnae be!
I meant to post this recipe a wee while ago after we had a Bread Pudding discussion so here it is.
The recipe is from Delia Smith. I always used my mother's until a few years ago and found this one to be a little bit nicer than the fabulous one mum did! ( sorry if you can read this mum
)
This looks wonderful if cooked in glass, great to see the layers. I would love to try individual ones in glass also but dont have the dishes right now. Thats on the to buy list.
QUEEN OF PUDDINGS
4 ozs Fresh White Bread Crumbs
2 ozs Sugar
Pinch Salt
2 Cups Milk
1 Tsp Vanilla Extract
1/2 oz Butter
Grated rind of 1 Lemon
2 Eggs, seperated
4 Tbsps Raspberry Jam
Bring vanilla and milk to boil in a saucepan, remove from heat and stir in bread crumbs, 1 oz of the sugar, lemon rind and leave for 30 minutes for the crumbs to swell.
Beat egg yolks and add to cooled bread crumb mix. Pour into a greased 9 inch oval shallow type dish or 1/2 pint casserole.
Bake 30 minutes or until set.
When pudding cooked, melt jam and pour over top, spreading evenly.
Beat egg whites into soft peaks and whisk in the remaining 1 oz of sugar.Beat until stiff. Spread over jam, then sprinkle with a teaspoon of sugar.
Bake 10 to 15 minutes or meringue is golden.
Serve with pouring cream.
This recipe serves 4 but I always double it using a 3 pint dish and cooking a little longer. Its great for breakfast too.
I also often use my uncooked Raspberry Jam for this recipe (and for Trifles, Louise Cake etc), it is the best flavoured jam ever. Will post it later.
I meant to post this recipe a wee while ago after we had a Bread Pudding discussion so here it is.
The recipe is from Delia Smith. I always used my mother's until a few years ago and found this one to be a little bit nicer than the fabulous one mum did! ( sorry if you can read this mum
)This looks wonderful if cooked in glass, great to see the layers. I would love to try individual ones in glass also but dont have the dishes right now. Thats on the to buy list.
QUEEN OF PUDDINGS
4 ozs Fresh White Bread Crumbs
2 ozs Sugar
Pinch Salt
2 Cups Milk
1 Tsp Vanilla Extract
1/2 oz Butter
Grated rind of 1 Lemon
2 Eggs, seperated
4 Tbsps Raspberry Jam
Bring vanilla and milk to boil in a saucepan, remove from heat and stir in bread crumbs, 1 oz of the sugar, lemon rind and leave for 30 minutes for the crumbs to swell.
Beat egg yolks and add to cooled bread crumb mix. Pour into a greased 9 inch oval shallow type dish or 1/2 pint casserole.
Bake 30 minutes or until set.
When pudding cooked, melt jam and pour over top, spreading evenly.
Beat egg whites into soft peaks and whisk in the remaining 1 oz of sugar.Beat until stiff. Spread over jam, then sprinkle with a teaspoon of sugar.
Bake 10 to 15 minutes or meringue is golden.
Serve with pouring cream.
This recipe serves 4 but I always double it using a 3 pint dish and cooking a little longer. Its great for breakfast too.
I also often use my uncooked Raspberry Jam for this recipe (and for Trifles, Louise Cake etc), it is the best flavoured jam ever. Will post it later.
