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.
- Pre-heat oven to moderate 325-degrees.
- Put syrup into saucepan with butter.
- Cook until a deep golden color.
- Add milk then slowly bring to boil, stirring continuously.
- Stir in breadcrumbs then leave mixture to cool slightly.
- Beat in egg yolks and essence then transfer to a 1 pint (approximately 1/2 liter) buttered heatproof dish.
- Bake in center of oven for 30-minutes. Remove from oven.
- 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.
- 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.
- Serve hot with single cream.
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