A Queen of Puddings for St. George’s Day
Note: This post is part of the What’s For Pud event in honor of St. George’s Day hosted by Becks & Posh and Jam Faced.
When I lived in London for a year, friends from the States would often ask me concerned questions about the food. And I’d share what I’d learned with them: give the English sugar, and they know what to do with it. I had wonderful desserts in England… Sticky toffee pudding, flapjacks, rock cakes, bakewell tarts, bread and butter pudding, Hobnobs, trifles (Marks & Spencers had good ones), McVities Digestives, Jaffa Cakes, Aero bars, anything Cadbury, plum pudding… I became addicted to all of them, and more.
For this event, I wanted to try something new, so I chose this recipe for a Queen of Puddings. It’s a lovely dessert with a base of custard that’s thickened with breadcrumbs (no add’l flour or starch necessary), topped with jam (I used marionberry), and covered with meringue. The result is light and fluffy, with a wonderful sweet mix of vanilla, lemon, and marionberry flavors. I couldn’t stop eating it — and I even had a box of pastries from Bouchon Bakery waiting for me on the counter that just had to keep on waiting.
Happy St. George’s Day!
Tagged with: What’s For Pud? and St George’s Day
April 30th, 2006 at 7:51 pm
Hey Nina - I am slowly catching up with all the fabulous What’s for Pud entries. I have heard of this dessert but I have never tried it or made it…yet… it sounds so good, I better had get onto it soon. As an Englishwoman I am proud it cause the Bouchon goodies to wait!
Sam
May 2nd, 2006 at 9:34 pm
Hi Sam — This is definitely a dessert that makes ordinary ingredients stand out in the best way. And I like that I have an alternative to bread pudding for the next time I have leftover bread.
July 23rd, 2006 at 5:36 pm
[...] Warm Chocolate Pudding with Nuss Sauce - This was a steamed pudding cake that involved a batter stabilized with breadcrumbs instead of flour (similar to the custard for the Queen of Puddings). It would have been easy except that taking bread from frozen-solid loaf state to bread crumb state as fast as possible was a little bewildering and time-consuming. I used the anglaise above to make the sauce, which had finely chopped hazelnuts and chocolate in it. I thought it would look messy, but it looks rather nice, almost confetti-like… but I need to figure out how to find the center of plates. Also, I wish this pudding tasted more chocolate-y, rather than nutty and bread-y. [...]