Queen of Puddings is a traditional The United Kingdom of Great Britain and Northern Ireland is a country in western Europe, and a member of the British Commonwealth and European Union. Usually known simply as the United Kingdom, UK or, inaccurately, as Great Britain or Britain, the UK has four constituent parts. Three of these parts... British Dessert is a course that typically comes at the end of a meal, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. Some cultures do not have a separate final sweet course but mix sweet and savory dishes throughout the meal as in... dessert, consisting of a baked, breadcrumb-thickened egg custard, spread with For other meanings of the word jam, see Jam (disambiguation) Jam from berries Jam is a type of fruit preserve. It is a way of preserving fruit by boiling it with sugar to make an unfiltered jelly. The use of cane sugar to make jam and jelly can be traced... jam and topped with Meringue is a type of dessert made from whipped egg whites and caster sugar. Meringues are often flavoured with a small amount of essence, e.g., almond or coconut. They are very light and airy and extremely sweet. Meringues are baked at a very low heat for a long time... meringue.

A glass of milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. It provides the primary source of nutrition for newborns before they are able to digest more diverse foods. It is also processed into dairy products such as cream, butter, yoghurt, ice... Milk, vanilla essence and lemon zest are heated to boiling in a cast-iron iron enamel stainless steel The cooking pan is a type of food preparation utensil commonly found in the kitchen which includes many more specific cooking vessels such as saucepans and frying pans (or fry pans). People have used a variety of cooking pans and pots for food preparation... saucepan. or is raw sugar that has been steam-cleaned. Muscovado sugar (UK) is dark brown with about 13% molasses content, or light brown with about 6% molasses. Demarara sugar has about 2% molasses. Other types of speciality sugar include Golden Granulated sugar, Golden Caster, Molasses sugar, Dark brown, Light brown... Sugar, balls of butter on a plate Butter is a dairy product made by churning fresh cream. It consists of an emulsion of water and milk proteins in a matrix of fat, with over 80% being fat. It is used as a condiment and for cooking in much the same ways... butter and Breadcrumbs or bread crumbs are small particles of dry or very dry bread, which are used for breading foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar dishes. Dry breadcrumbs are made from very dry bread, often baked or toasted to remove all remaining... breadcrumbs are mixed into the hot milk, which is allowed to cool. The egg yolk is the yellow inside an egg. Its primary purpose is to serve as a food reserve for the developing embryo. The egg yolk contains a small amount of fat, people on a low-cholesterol diet may feel the need to cut down on egg consumption, although most... Egg yolks and a whole Egg has multiple meanings. The term is used synonymously with ovum, the female sex cell in animals and plants. These are a part of the female reproductive cycle. The term is also used for the ovum of animals together with its various protective layers and nutrients for the developing embryo... egg are beaten into this mixture, which is transferred into a deep pie dish then baked in a A bain-marie (or water bath; plural meaning Marys bath. Custard, for example, may be cooked in a bain-marie to prevent a crust from forming on the outside of the custard before the interior is cooked. A similar device is a double boiler. Categories: Food preparation utensils | French... bain-marie until set.

The firm, brownish base is then spread with jam - usually ) is a plant that produces a tart, sweet, red composite fruit (not a true berry) in late summer or early autumn. The fruit is similar to that of the blackberry, but is smaller, softer, and of course a different colour. It grows typically in forest clearings or fields, particularly where... raspberry - and a meringue mix made from the reserved egg whites spooned over. The pudding is returned to the oven and baked until the meringue is golden, but still soft. The pudding is eaten hot.

Variant forms of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century. Typical recipies for modern Queen of Puddings can be found in many post-war British cookery books, such as those of Marguerite Patten and Barbara Hammond.

External Links

• Raspberry Queen of Puddings (http://www.recipesource.com/side-dishes/puddings/raspberry-queen1.html) recipe by Marguerite Patten
• Queen of Puddings (http://www.greatbritishkitchen.co.uk/recipes/desserts/queenofpuddings.htm) recipe from The Great British Kitchen at Stafford
• The History of Queen of Puddings (http://www.greatbritishkitchen.co.uk/eating_history/queenpuds.htm) from The Great British Kitchen at Stafford