Queen Pudding Recipes

Steps:

• Preheat oven to 350 degrees. Butter six 1 1/2- to 1 3/4-cup oval gratin dishes; set aside.
• Bring milk, butter, 1/2 cup sugar, the zest, and salt to a simmer in a medium saucepan. Add bread; remove from heat. Let stand, stirring often, 30 minutes.
• Stir in yolks. Divide evenly among prepared dishes. Bake until just set, about 15 minutes. Let cool on a wire rack 30 minutes. Reduce temperature to 325 degrees.
• Heat jam in a small saucepan until thin. Spread over tops of puddings.
• Put egg whites and remaining 1/2 cup sugar into the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk until sugar has dissolved and whites are warm, about 2 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on high speed until medium peaks form. Mound meringue over puddings, leaving a 1/2-inch border.
• Bake until meringue is golden all over and puddings are heated through, about 10 minutes. Serve immediately.

Steps:

• Cut the crusts from the bread and cut the bread into 1cm squares and place in basin with sultana's, hot milk, sugar, butter and lemon rind and stand mixture for 10 minutes.
• Beat egg yolks into bread mixture and pour into an oven proof or casserole dish.
• Bake in meoderate oven for 20 to 30 minutes or until set.
• Spread jam over pudding.
• Beat egg whites until soft peaks form and then gradually beat in the extra sugar and beat until dissolved.
• Spoon meringue mixture onto the pudding. spreading the meringue to edge of the dish.
• (Sprinkle uncooked meringue with a coloured sugar if desired).
• Bake in moderate oven for 5 to 10 minutes or until meringue is lightly browned.

Steps:

• Select a heat-proof bowl of any size or shape and generously grease with butter.
• Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
• Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
• Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
• Place in the refrigerator, 8 hours to overnight.
• Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
• Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
• Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
• Brush maple syrup over top. Cut and serve immediately.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin. Whisk together the butter, sugar, eggs, flour and custard powder until well combined and fluffy. Spread into the tin and bake for 25-30 mins until golden and risen. Cool in the tin.
• Remove cooled cake from tin and spread with the jam. Trim the edges, then cut into 16 squares. Add a meringue to each just before serving.