Queen of Puddings from The Times Cookery Book by Katie Stewart
Cut the crusts off the bread and cut the bread into large cubes - should be about 2 oz (50 g). Measure the milk and butter into a saucepan and bring just up to the boil. Draw off the heat and add t...
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Ingredients
- ½ pint (3 dl) milk
- 1 inch thick slice cut from a large white loaf
- 2 egg yolks
- rind of ½ lemon
- 1 level tablespoon castor sugar
- ½ oz (15 g) butter
- 3 oz (75 g) castor sugar
- 2 egg whites
- 2 tablespoons red jam
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