Granny Corbett's Queen of Puddings

Name: Granny Corbett's Queen of Puddings
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 300 ml milk; 50 g fresh breadcrumbs; 2 eggs, separated; 25 g sugar, plus 1 teaspoon for the meringue; 1 lemon, zest only; Jam (I used blackcurrant)

Malou Herkes @malouherkes

London

We were discussing at lunchtime what defines 'British food' and it inspired me to share this recipe. For me British food comes into its own with sweet puddings.

Queen of Puddings is zesty, jammy, meringuey deliciousness! A good way to use up breadcrumbs too. As with all old fashioned recipes, there's always a "waste-not" trick involved.

This isn't my recipe it's my friend's Granny Corbett's recipe. Scroll to the end to see a picture of her recipe in original format, from her recipe notebook written in the 1920s. I've tested and updated the measurements for the modern kitchen.

We were discussing at lunchtime what defines 'British food' and it inspired me to share this recipe. For me British food comes into its own with sweet puddings.

Queen of Puddings is zesty, jammy, meringuey deliciousness! A good way to use up breadcrumbs too. As with all old fashioned recipes, there's always a "waste-not" trick involved.

Malou Herkes @malouherkes

London

We were discussing at lunchtime what defines 'British food' and it inspired me to share this recipe. For me British food comes into its own with sweet puddings.

Queen of Puddings is zesty, jammy, meringuey deliciousness! A good way to use up breadcrumbs too. As with all old fashioned recipes, there's always a "waste-not" trick involved.

We were discussing at lunchtime what defines 'British food' and it inspired me to share this recipe. For me British food comes into its own with sweet puddings.

Queen of Puddings is zesty, jammy, meringuey deliciousness! A good way to use up breadcrumbs too. As with all old fashioned recipes, there's always a "waste-not" trick involved.

Saved

Ingredients

1 hour

4 servings

300 mlmilk
50 gfresh breadcrumbs
2eggs, separated
25 gsugar, plus 1 teaspoon for the meringue
1lemon, zest only
Jam (I used blackcurrant)

Saved

Steps

1 hour

1

Preheat your oven to 170C.
2

Boil the milk, then pour it over your breadcrumbs and leave to soak for 15 mins or so.
3

Beat the egg yolks and mix into the breadcrumbs with the sugar and lemon zest.
4

Transfer to an ovenproof dish. Bake in the oven for 30 mins until golden and set but still a bit wobbly. Leave to cool slightly.
5

Reduce oven temperature to 150C.
6

In a bowl, whisk the egg whites with the remaining teaspoon of sugar until stiff.
7

Warm the jam in the microwave or a pan, then spread it on the slightly cooled bread base, then spoon over the meringue.
8

Bake for a further 10 to 20 minutes, or until golden on top.
9

PS. Here is the original recipe in Granny Corbett's 1920s recipe book.

Saved

Cooksnaps

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Malou Herkes @malouherkes

on April 28, 2022 15:18

London

A passionate home-cook, food writer and lover of leftovers. Inspired by forgotten, frugal dishes. Writing at: https://theforgottenpantry.substack.com/