Recipe - Queen Of Puddings

2 tablespoon Breadcrumbs
One half cup Milk
1 cup Bread white cut in small cub
Three fourths cup Sugar
1 tablespoon Butter unsalted, softened
6 Eggs
1 Lemon, juice and grated zest
8 ounce Cake, sponge, cut or sliced up .5 inch
One half cup Jam, raspberry
8 ounce Macroons, coconut
One fourth cup Sherry
One half cup Butter; softened
1 cup Sugar, confectioner's
One fourth cup Cream, heavy beaten to soft
1 tablespoon Brandy or sherry
1 teaspoon Vanilla

To make Pudding:1. Generously butter 1.5 quart bowl. Coat botton of bowl
with dry breadcrumbs. Set aside. 2. In small bowl, pour milk over soft
bread cubes. Set aside to soak. 3.In large bowl, rub together sugar and
butter with wooden spoon. Gradually whisk in eggs, lemon juice and zest
until blended. Add bread miscture. Beat until bread nearly dissolves. Set
aside. 4, Spread sponge cake slices with jam. Set aside. to assemble
pudding." 1. Preheat oven to 350 degrees. Crumble 1/3 of the macaroons in
the bottom of the bowl. Sprinkle with sherry. 2. Cover with a layer of 1/4
of the egg mixture, then 1/3 of the sponge cake placed jame side up. REpeat
layers. Press down to make an even top with a layer of egg mixture on the
top. 3. Cover with foil and set in baking dish in hot water. 4. Bake at 350
for 45 minutes. Remove foil and bake additional 15 min. Cool on rack to
room temperature. Refrigerate overnight. To make hard sauce:1. In small
mixing bowl, cream One half cup of butter ;add confectioner's sugar alternately
with whipped cream. Use mixer. Finally beat in brandy or sherry and
vanilla. Stir over low heat until drizzling consistency. To serve invert
pudding on serving dish and drizzle pudding with hard sauce;garnish with
coconut or whatever.

This recipe is untested but tasted. It is a Conch dish popular in Florida
at Christmas time and is a cross between a steamed pudding and a trifle.
Source: mom

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini