 4 Small Queen of puddings | |
| Type | Pudding |
|---|---|
| Course | Dessert |
| Place of origin | United Kingdom |
| Main ingredients | Sugar, butter, breadcrumbs, Milk, lemon zest, egg yolks, whole egg, jam, meringue |
Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg mixture, spread with jam and topped with meringue. [1] Similar recipes are called Monmouth Pudding and Manchester Pudding. [2]
Variant forms of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century. The Closet Opened was posthumously published in 1699 by a servant and his son. In it, Sir Kenelm Digby talks of many puddings, including one that involves soaking bread in milk. [3] There were a variety of puddings made using the remains of bread and warm milk. A Monmouth Pudding is said to consist of layers of meringue, jam or seasonal fruit, and bread soaked in milk, [2] whilst Manchester Pudding is similar but contains egg yolks (but some have speculated that this name was just a synonym for the Queen of Puddings). [2] Several reference works date this variation layered pudding to the nineteenth century, including in the United States. [4] [5]
Typical recipes for 20th century Queen of Puddings can be found in many post-war British cookbooks, such as those of Marguerite Patten, [1] Delia Smith, [6] Jane Grigson [7] and in Mary Norwak's book on English Puddings. [8] In the 1960s, it was on the British government recommended diet for sick children. [9]
Milk and lemon zest are heated to boiling in a saucepan. Sugar, butter and breadcrumbs are mixed into the hot milk, which is allowed to cool. Egg yolks and a whole egg are beaten into this mixture, which is transferred into a deep pie dish, and then baked in a bain-marie until set, resulting in a firm, brownish base.
The base is then spread with jam—usually raspberry or blackcurrant—and a meringue mix made from the reserved egg whites is spooned over the jam. The pudding is returned to the oven and baked until the meringue is golden but still soft. The pudding is eaten hot.
In some variations, sliced cooked fruits replace the jam layer. [10]
There was a Toronto theater group called The Queen of Puddings Music Theatre Company that specializes in avant-grade opera. [11] [12]
Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.
Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element, custard and whipped cream layered in that order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub.
Meringue is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin via mechanical shear.
Pudding is a type of food. It can be either a dessert, served after the main meal, or a savoury dish, served as part of the main meal.
Crème caramel, flan, caramel pudding, condensed milk pudding or caramel custard is a custard dessert with a layer of clear caramel sauce.
Key lime pie is an American dessert pie. It is made of lime juice, egg yolks, and sweetened condensed milk. It may be served with no topping, or with a meringue topping made from egg whites, or with whipped cream. It may be cooked in a pie crust, graham cracker crust, or no crust. The dish is named after the small Key limes, which are more aromatic than the common Persian limes, and which have yellow juice. The filling in a Key lime pie is typically yellow because of the egg yolks.
Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla, and raisins.
A charlotte is a type of bread pudding that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake, crumbs or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. The baked pudding could then be sprinkled with powdered sugar and glazed with a salamander, a red-hot iron plate attached to a long handle, though modern recipes would likely use more practical tools to achieve a similar effect.
Summer pudding or summer fruit pudding is an English dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. It first appears in print with its current name in 1904, but identical recipes for 'hydropathic pudding' and 'Malvern pudding' from as far back as 1868 have been found.
The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened, commonly known as The Closet Opened, is an English cookery book first printed in 1669. The title page states that it is based upon the writings of Sir Kenelm Digby, "published by his son's consent".
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
Bread and butter pudding is a traditional bread pudding in British cuisine. Slices of buttered bread scattered with raisins are layered in an oven dish, covered with an egg custard mixture seasoned with nutmeg, vanilla, or other spices, then baked.
Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.
Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
Almond pudding is a milk pudding or custard thickened with ground almonds and sometimes flavored with almond extract. There are versions of almond pudding found in the Arab cuisines of the Middle East, and variations of this dish are found in American, European, Turkish, Persian, Indian, Chinese, and other world cuisines.
Muhallebi is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called mahalabia, the levantine variant is called mahalabiyeh.
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation.
