Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg mixture, spread with jam and topped with meringue.[1] Similar recipes are called Monmouth Pudding and Manchester Pudding.[2]
 4 Small Queen of puddings | |
| Type | Pudding |
|---|---|
| Course | Dessert |
| Place of origin | United Kingdom |
| Main ingredients | Sugar, butter, breadcrumbs, Milk, lemon zest, egg yolks, whole egg, jam, meringue |
History
editVariant forms of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century. The Closet Opened was posthumously published in 1699 by a servant and his son. In it, Sir Kenelm Digby talks of many puddings, including one that involves soaking bread in milk.[3] There were a variety of puddings made using the remains of bread and warm milk. A Monmouth Pudding is said to consist of layers of meringue, jam or seasonal fruit, and bread soaked in milk,[2] whilst Manchester Pudding is similar but contains egg yolks (but some have speculated that this name was just a synonym for the Queen of Puddings).[2] Several reference works date this variation layered pudding to the nineteenth century, including in the United States.[4][5]
Typical recipes for 20th century Queen of Puddings can be found in many post-war British cookbooks, such as those of Marguerite Patten,[1] Delia Smith,[6] Jane Grigson[7] and in Mary Norwak's book on English Puddings.[8] In the 1960s, it was on the British government recommended diet for sick children.[9]
Generic method
editMilk and lemon zest are heated to boiling in a saucepan. Sugar, butter and breadcrumbs are mixed into the hot milk, which is allowed to cool. Egg yolks and a whole egg are beaten into this mixture, which is transferred into a deep pie dish, and then baked in a bain-marie until set, resulting in a firm, brownish base.
The base is then spread with jam—usually raspberry or blackcurrant—and a meringue mix made from the reserved egg whites is spooned over the jam. The pudding is returned to the oven and baked until the meringue is golden but still soft. The pudding is eaten hot.
In some variations, sliced cooked fruits replace the jam layer.[10]
Influences
editThere was a Toronto theater group called The Queen of Puddings Music Theatre Company that specializes in avant-grade opera.[11][12]
See also
editReferences
edit- ^ a b Raspberry Queen of Puddings recipe by Marguerite Patten, accessed May 2012
- ^ a b c "Queen of Pudding". Hospitalityinfocentre.co.uk. Retrieved 5 May 2012.
- ^ Digby, Kenelm (1669). The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened. London: E.C.
- ^ Ayto, John (2004). An A to Z of Food and Drink. Oxford: Oxford University Press. ISBN 9780192803511.
- ^ "The Housewife.: To make Macaroons. Preparing Glue for ready use. The Queen of Puddings. Mince Pies. Poison Antidotes. To preserve Grapes. Black Ink. Artificial Honey. Rich Cream Cake. Simple Way to preserve Tomatoes". Dollar Monthly Magazine. 18 (6): 492. December 1863 – via ProQuest.
- ^ Queen of Puddings recipe from Delia Smith Online
- ^ Grigson, Jane (c. 1998). English food. Sophie Grigson (Revised edition [paperback] ed.). London, England. ISBN 0-14-027324-7. OCLC 60182498.
- ^ Norwak, Mary (2002). English puddings : sweet and savoury. London: Grub Street. ISBN 1-904010-07-5. OCLC 48680079.
- ^ Umbarger, Barbara (1 April 1966). "Diets for Sick Children". Archives of Pediatrics & Adolescent Medicine. 111 (4): 454. doi:10.1001/archpedi.1966.02090070152033. ISSN 1072-4710.
- ^ Bender, David A. (2014). Oxford Dictionary of Food and Nutrition (4th ed.). Oxford: Oxford University Press.
- ^ Associations Canada 2021. 2021. p. 1203. ISBN 9781642659160.
- ^ Kareda, Urjo (December 1999). "The little company that could". Toronto Life. 33 (17): 81 – via ProQuest.
External links
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