Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, queen of all puddings. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Queen of Puddings is a quintessentially British dessert made of a custardy bread base, fruit, and meringue. This layered concoction begins with a sweet mixture of milk, cream, eggs, vanilla, and fresh breadcrumbs. Fruit is added either to this base or between the base and the meringue top—the choice is yours.
Queen of all Puddings is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Queen of all Puddings is something which I’ve loved my whole life. They’re fine and they look fantastic.
Recipe of Queen of all Puddings
To begin with this recipe, we have to prepare a few components. You can have queen of all puddings using 8 ingredients and 6 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Queen of all Puddings:
- Take 6 slice bread
- Make ready 1 can evaporated milk
- Take 1 can condensed milk
- Take 6 each eggs
- Prepare 1 cup sugar
- Make ready 2 cup water
- Get 1 tsp vanilla
- Make ready 1 box guava jelly or paste
The aptly named Queen of Puddings dates to the seventeenth century,but food historians speculate that its moniker came hundreds of years later, in honor of Queen Victoria. It's a pudding deluxe, consisting of a custardy bread base topped with jam (ours is black currant) and a billowy layer of golden-tan meringue. Queen of Puddings is a baked custard of eggs, milk, butter, sugar and breadcrumbs, spread with jam and topped with toasted meringue. A traditional British dessert, it was adopted by Irish cooks many years ago, probably because it is a luxurious treat made with the most inexpensive ingredients.
Instructions
Instructions to make Queen of all Puddings:
- Preheat oven to 350°
- Separate egg yolks, discard whites or keep for a meringue if desired.
- Soak bread in evaporated milk, mash up bread add to other ingredients.
- Beat with a hand mixer.
- Butter baking pan and pour mixture in.
- Bake for 1 hour or until knife comes out clean.
To me it seemed the perfect reason to bake and the dish which jumped into my mind was the Queen of Puddings. After all, not only is the name appropriate but it too also has a long history. A dish fit for a Queen, this pudding has roots that can be traced back as far as the seventeenth century. With peaks of soft meringue with a softly toasted crust, covering a sweet center of jam and a base of custard, this pudding is a true British classic that has stood the test of time. Mary Berry's step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue.
As simple as that Guide to Make Queen of all Puddings
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