Queen of Puddings
You’ll find this recipe in:
The Home Cook Book
Toronto, 1877
Historic Recipes:
The Home Cook Book is Canada’s first community cookbook. Queen of Puddings must have been popular in Toronto in the late 1870s because this recipe (with various names) was submitted by 5 different women to the Puddings chapter of the book! Keep reading for my recipe, which was inspired by all five.
PRESERVES PUDDING.
Mrs. R. Beaty.
One pint of bread crumbs, one quart of milk, eight tablespoons of sugar, yolks of four eggs; beat yolks and sugar together, then stir in the crumbs with the boiling milk and the rind of one lemon. When pudding is done, beat the whites to a stiff froth with two tablespoonfuls white sugar. Spread the pudding with jam or jelly over the top, then put on the whites of egg and bake to a light brown.
QUEEN OF PUDDINGS.
One pint of bread crumbs, one quart milk, four eggs, (the yolks), piece of butter the size of an egg, sugar to sweeten, flavour with lemon. When baked, spread with jelly, then the whites of the eggs beaten to a stiff froth, with a little sugar and lemon spread of top; brown slightly in a hot oven. To be eaten with sugar and cream.
THE QUEEN OF PUDDINGS.
Mrs. John Morse.
One pint of bread crumbs, one pint of milk, the yolks of three eggs; bake in the oven a short time, until it become stiff; then place preserves over this, and beat the whites of the three eggs to a froth and lay all over this again; sprinkle white sugar on the top, and allow it to brown in the oven for a few minutes.
JELLY PUDDING.
Mrs. C. H. Wheeler.
One quart milk, one pint of bread crumbs, yolks of four beaten eggs, one-half cup of sugar; bake about half an hour; when cool, spread jelly over the pudding, beat the whites with a little sugar, and spread on top for frosting; set back in the oven a few minutes after the whites have been spread on the pudding; excellent for Sunday dinners, as it may be eaten cold.
MERINGUE PUDDING.
Mrs. C. A. Rogers.
One pint of stale bread crumbs, one quart of milk, the yolks of four eggs, butter the size of an egg, a small cup of sugar, salt, the grated rind of one lemon; bake three-quarters of an hour. When cool, spread the top with preserves or jelly; beat the whites of the eggs with five tablespoons of pulverized sugar; spread on the pudding, and brown in a quick oven; eat with cream.
My Recipe:
QUEEN OF PUDDINGS
4 cups milk – 946 mL
2 cups breadcrumbs – 170 g
(I used roughly half cut-up bread, half store-bought breadcrumbs)
4 eggs, separated into yolks and whites
Zest of one lemon
1/2 cup white sugar – 115 g
1/4 cup butter – 57 g
Jam or jelly
1/4 cup + 1 tbsp white sugar – 70 g (for the meringue)
Cream for serving (optional)
1) Heat the milk on the stove until boiling and add to the breadcrumbs in a large bowl. Allow the milk and breadcrumb mixture to sit for at least 20 minutes, until the bread has absorbed the milk.
2) Preheat your oven to 350 F or 175 C. While you wait for the breadcrumbs to soak up the milk, separate the yolks and whites of the eggs. Beat the egg yolks and set aside the egg whites in a mixing bowl at room-temperature for making the meringue later. Grate the zest of one lemon, butter your baking dish and melt 1/4 cup (57 g) butter.
3) Add the melted butter, egg yolks, lemon zest and 1/2 cup (115 g) white sugar to the milk & breadcrumbs. Pour into your baking dish. I used a 12 cup or 2.8 L casserole dish and it was slightly larger than was needed.
4) Bake, uncovered, until it is firm in the centre (about an hour).
5) When the pudding is very close to being fully baked, beat the egg whites into a meringue, until stiff. A spoonful at a time, add 1/4 cup + 1 tbsp (70 g) white sugar to the meringue while beating. The meringue is done when you lift your (non-moving!) beater up and stiff peaks form.
6) Spread a layer of jam or jelly on top of the pudding. Gently spread the meringue on top of the pudding & jam or jelly layer, then put back into the oven for about 20 minutes or until it is slightly golden on top.
7) Serve warm or cold with cream on top, if desired.
