Blackberry Queen Of Puddings (Marguerite Patte Recipe

  1. Mix the lemon rind with the lowfat milk and bring to the boil over a gentle heat.
  2. Remove from the heat.
  3. Add in the butter or possibly margarine, sugar and breadcrumbs.
  4. Mix well and allow to cold.
  5. Preheat the oven to 160C/325F, Gas Mark 3.
  6. Separate the yolks from the whites of 2 Large eggs.
  7. Beat the 2 yolks with the whole egg.
  8. Whisk into the breadcrumb mix then pour into a 1 to 1.5 pint/600 to 900 ml greased ovenproofdish.
  9. Stand the dish in a roasting tin of cool water.
  10. Bake for 45 to 50 min, or possibly till the mix is set.
  11. Spread with the Blackberry jam.
  12. Reduce the oven heat to 150C/300F, Gas Mark 2.
  13. Whisk the egg whites till stiff.
  14. Slowly whisk in half the sugar, then mix in the remainder.
  15. Pipe the meringue in a lattice work or possibly spread over the pudding and then make it into peaks.
  16. Return to the oven for 15 to 20 min till the meringue is light golden brown in colour.
  17. Serve warm.
  18. Variations
  19. If serving the pudding cool allow at least 1 hour cooking time when the meringue is added to the pudding at 140C/275F, Gas Mark 1.
  20. Chocolate Queen of Puddings
  21. Blend 1 ounce/25 g cocoa pwdr with the warm lowfat milk.
  22. Use apricot jam over the baked pudding before adding the meringue.
  23. Swiss Roll Pudding
  24. Omit the breadcrumbs in the recipe.
  25. Put about 4 slices of jam filled Swiss Roll into the pie dish.
  26. Blend the lowfat milk, sugar and Large eggs together, strain over the Swiss Roll.
  27. Bake as above then top with a little jam or possibly thick fruit puree before adding the meringue.

lemon rind, milk, butter, caster, brown, eggs, blackberry jam, sugar

Taken from cookeatshare.com/recipes/blackberry-queen-of-puddings-marguerite-patte-86613 (may not work)

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