Caramel Queen Pudding

Caramel Queen Pudding - Food, Fun, Whatever!!

After our St. Patrick’s Day Corned Beef and Cabbage dinner – my Heart made a favorite: Carmel Queen pudding.  This recipe is from The Love of Cooking by Sonia Allison, a book printed in 1972.  I searched for the recipe online and… Nothing!  WOW!  The family loves this dish so here we go (and please remember this is a British recipe so the quantities, etc. are in British measurements):

  • 3oz (75gm) golden syrup
  • 1/2 (12gm) butter (he use salted butter)
  • 1/2 pint (250 ml) milk (he use whole)
  • 2ox (50gm) fresh white breadcrumbs (he processed gluten-free bread to fine bread crumbs)
  • 2 standard eggs, separated (he used large eggs)
  • 1/2 tsp vanilla essence
  • 2ox (50gm) caster sugar (he uses regular granulated sugar)
  • NOTE: my Heart tripled the recipe (which serves 4-6) because everyone really likes it AND he added some green food coloring just for St. Patrick’s Day.
  1. Pre-heat oven to moderate 325-degrees.
  2. Put syrup into saucepan with butter.
  3. Cook until a deep golden color.
  4. Add milk then slowly bring to boil, stirring continuously.
  5. Stir in breadcrumbs then leave mixture to cool slightly.
  6. Beat in egg yolks and essence then transfer to a 1 pint (approximately 1/2 liter) buttered heatproof dish.
  7. Bake in center of oven for 30-minutes. Remove from oven.
  8. Beat egg whites to a stiff snow. Gradually add half the sugar and continue beating until meringue is shiny and stands in high firm peaks. Gently fold in rest of sugar.
  9. Pile in little heaps on top of pudding then return to oven for a further 15-20 minutes or until meringue is lightly flecked with gold.
  10. Serve hot with single cream.

Caramel Queen - Food, Fun, Whatever!!

 

 

Caramel Queen - Food, Fun, Whatever!!

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