Recipe - Raspberry Queen Of Puddings (Marguerite Patte

1 teaspoon Finely grated lemon rind
10 fl Milk
One half ounce Butter or margarine
1 ounce Caster or soft brown sugar
3 ounce Fine brown or white
breadcrumbs
3 Eggs
3 tablespoon Raspberry jam

MERINGUE
5 ounce Caster sugar

Mix the lemon rind with the milk and bring to the boil over a gentle heat.
Remove from the heat. Add the butter or margarine, sugar and breadcrumbs.
Mix well and allow to cool. Preheat the oven to 160C/325F, Gas Mark 3.

Separate the yolks from the whites of 2 eggs. Beat the 2 yolks with the
whole egg. Whisk into the breadcrumb mixture then pour into a 1 to 1.5
pint/600 to 900 ml greased ovenproofdish. Stand the dish in a roasting tin
of cold water. Bake for 45 to 50 minutes, or until the mixture is set.
Spread with the raspberry jam. Reduce the oven heat to 150C/300F, Gas Mark
2. Whisk the egg whites until stiff. Slowly whisk in half the sugar, then
fold in the remainder. Pipe the meringue in a lattice work or spread over
the pudding and then make it into peaks. Return to the oven for 15 to 20
minutes until the meringue is light golden in colour. Serve hot. Variations

If serving the pudding cold allow at least 1 hour cooking time when the
meringue is added to the pudding at 140C/275F, Gas Mark 1.

Chocolate Queen of Puddings

Blend 1 oz/25 g cocoa powder with the hot milk. Use apricot jam over the
baked pudding before adding the meringue.

Swiss Roll Pudding

Omit the breadcrumbs in the recipe. Put about 4 slices of jam filled Swiss
Roll into the pie dish. Blend the milk, sugar and eggs together, strain
over the Swiss Roll. Bake as above then top with a little jam or thick
fruit puree before adding the meringue.

Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK

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