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Queen of Puddings

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Bread (238)      Eggs (230)      Pudding (131)      Jam (55)      Milk (32)      Meringue (24)     

The Queen of Puddings sounds so high and mighty, you expect something extravagant, but in fact, it has quite humble origins. It comes from a time when bread and milk were the main staple of our diet; it is therefore no surprise that puddings involving these two ingredients were made. There are several variants that have been around since the seventeenth century, such as the Welsh Monmouth Pudding, and later Manchester Pudding. The Queen of Puddings itself was named in honour of Queen Victoria, and made by one of her chefs. The bread and milk is raised up a bar with a meringue based topping, and when made by professional bakers can look very regal indeed. I can't do regal, but I can do bead and milk. It may not look as spectacular as one made for Queen Victoria, but is definitely a taste of home. Based on the brands I used,each portion should be about 123 calories.

Preparation Time: 30 minutes
Cooking Time: 47 minutes
Makes: 8 servings

3 large eggs
125g wholemeal bread
5 tbsp Xylitol sweetener (or granulated sugar if you prefer)
375ml light soya milk
3 tbsp strawberry jam
2 tbsp soya butter

Pre-heat oven to 190 ༠C/170༠C fan/375 ༠C fan/400 ༠F/5 Gas.
Melt the butter in a saucepan with the milk.
Turn the bred into crumbs and mix it with 1 tablespoon sweetener/sugar in a baking dish.
Pour the milk mixture on top of the breadcrumbs.
Separate the eggs and beat in the yolks.
Bake in the oven for thirty-five minutes.
Whisk the egg whites to soft peaks, then gradually add 4 tablespoons sweetener/sugar and whisk to stiff peaks.
Spread the jam over the pudding, then spread or pipe the meringue over the top.
Lower the oven temperature to 170༠C, then bake for a further twelve minutes.

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