British Recipes | Irish American Mom

Eve’s Pudding

February 11, 2018 by Irish American Mom 6 Comments

Eve’s pudding was a favorite dessert in Ireland when I was growing up. A baked sponge tops deliciously sweetened and stewed apples, making it a comforting winter treat.

A traditional British pudding, it was cooked in Ireland too and probably brought across the Irish sea by the many wonderful Irish cooks who worked in the kitchens of England’s aristocratic homes.

Also known as Mother Eve’s pudding, as a shout out to the mother of all apple pickers, Eve herself, it’s best served warm and smothered in hot custard sauce.

And so today’s recipe is a little bit retro, and a tribute to the hearty food of my 1970’s childhood.

Chefs and cooks today often turn their noses up at the food of this era, but I still love the delicious puddings of my childhood. Here’s to the food of the ’70’s and down to the food snobs of today.

For anyone who hasn’t eaten Eve’s pudding in years, I hope this recipe and photos get your mouth watering. It’s a great alternative to another oldie but goodie, apple crumble.

When in Ireland I use cooking apples to make this dessert. The Bramley apple is used for most dessert and cake recipes in Ireland. I miss these cooking apples in the United States. They cook down to a lovely soft consistency, and with a little sugar they’re just perfectly tart.

I substitute Granny Smith apples in America. They work pretty well in this recipe, but if you’re in Ireland do use good old Bramley cooking apples. The end result is far superior. Well, at least, when judged by this Irish palate.

Anyway, that’s enough reminiscing about cooking apples, and so it’s time to cook our Eve’s Pudding.

Ingredients for Eve’s Pudding:

For the base or filling:

2 pounds Granny Smith apples (5 medium apples) – peeled, cored and sliced
1/2 to 1 cup of sugar, depending on how sweet you like your apples
2 tablespoons of lemon juice (optional)

For the topping:

4 ounces butter (1 stick)
1/2 cup of sugar
2 eggs
1 teaspoon of vanilla extract (optional)
1 cup of cake flour
2 teaspoons of baking powder
1/8 teaspoon of salt
3-4 tablespoons of milk

Baking Dish:

2 quart casserole dish.

Directions For Making Eve’s Pudding:

Preheat oven to 350°F of for those in Ireland or Europe go with 180°C/Gas 4.

Grease a 2 quart ovenproof dish with a little bit of butter.

I bought this lovely enamel ware dish in Dublin and I love it. These blue rimmed dishes served my granny well for many decades. Everytime I take it out to cook, I smile and think of days gone by.

I like to start making the topping first and while the butter and sugar are creaming together I prepare the apples.

So add the butter and sugar to the bowl of your mixer and start beating them together until the mixture is light a fluffy.

If you don’t have a stand mixer and need to hold the beater while creaming the butter and sugar, then prepare your apples before you get started on the sponge mixture.

Peel, core and slice the apples.

Layer the apples in the base of the prepared dish, adding a little of the sugar between each layer.

Lemon juice is an optional ingredient. If using it sprinkle it over the apples in the dish. It helps to keep the apples from browning when while preparing the topping, but it does add an extra depth of flavor to the apple base.

I actually prefer Eve’s Pudding without any lemon, so I don’t waste any time to make sure I get the apples into the oven as fast as possible.

Many Eve’s Pudding cooks stew the apples on the stove top before putting them into the base of the casserole dish. I find this technique makes the apples a little mushier, and my motto is always to keep things simple. Why add an extra step when it’s not absolutely necessary?

Put the casserole dish with the apples to the side, and let’s return to the topping.

The sugar and butter is creamed until it is a pale yellow in color.

Next, sieve the flour, baking powder and salt into another bowl.

Add one egg, a spoon of flour, and the vanilla extract to the butter and sugar mixture and beat it on a medium speed.

My mother never used vanilla extra when making Eve’s pudding. However, it adds a lovely flavor to the sponge so do feel free to add a little. It’s totally up to you.

Add the other egg and a little more flour and mix it well together on medium speed.

Reduce the speed to low and start adding the flour spoon by spoon.

Add the milk a tablespoon at a time to give a soft, dropping batter consistency.

Spread the sponge mixture over the apples.

Pop it into the oven and bake for about 40 minutes until the sponge is golden brown.

If it starts to go too brown cover it with an aluminium foil tent to stop the top from burning.

Remove from the oven and cool for a little while before serving.

The apples will be piping hot and you don’t want to burn any tongues by serving it too soon.

This dessert is best served warm, and custard is my favorite accompaniment.

It does taste good with whipped cream or ice cream, but as far as I am concerned you can’t beat a delicious custard.

Printable Recipe Using American Measurements and Ingredients:

Here’s the printable recipe using American measurements ….

Yum

Eve’s Pudding

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 6 servings

Eve’s Pudding

Eve's pudding is a traditional British dessert consisting of apples covered with delicious sponge. Best served warm with custard it's perfect for cold winter evenings.

Ingredients

For the base or filling: 2 pounds Granny Smith apples (5 medium apples) – peeled, cored and sliced
1/2 to 1 cup of sugar, depending on how sweet you like your apples
2 tablespoons of lemon juice (optional)
For the topping: 4 ounces butter (1 stick)
1/2 cup of sugar
2 eggs
1 teaspoon of vanilla extract (optional)
1 cup of cake flour
2 teaspoons of baking powder
1/8 teaspoon of salt
3-4 tablespoons of milk
Baking Dish: 2 quart casserole dish.

Instructions

Preheat oven to 350°F.
Grease a 2 quart ovenproof dish with a little bit of butter.
Peel, core and slice the apples. Layer the apples in the base of the prepared dish, sprinkling the sugar between each layer. Drizzle with lemon juice if using. Set aside.
Cream the butter and sugar together on high speed using an electric mixer until a pale yellow color.
Add one egg and the vanilla essence, if using, with a spoon of flour and mix together at medium speed.
Add the other egg and a spoon of flour, then mix until combined.
Reduce the mixer speed to low and start adding the flour spoon by spoon.
Add the milk a tablespoon at a time to give a soft, dropping batter consistency.
Spread the sponge batter over the apples,
Bake in the pre-heated oven for 40 minutes until golden brown.
Allow to cool slightly before serving. Best served warm with custard sauce or whipped cream.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

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Here’s my recipe for egg custard sauce for anyone that’s interested in adding the finishing touch.

Printable Recipe Using Metric or Imperial Measurements:

Here’s the printable recipe for anyone living in Ireland or Europe or anywhere in the world that uses metric measurements.

Eve’s Pudding

Print recipe

Serves	6
Prep time	20 minutes
Cook time	40 minutes
Total time	1 hour
Allergy	Egg, Milk, Wheat
Meal type	Dessert
Misc	Serve Hot
Region	British

Eve's pudding is a traditional British dessert consisting of apples covered with delicious sponge. Best served warm with custard it's perfect for cold winter evenings.

Ingredients

Filling or Base

1kg Bramley Cooking Apples (2 large or 4 medium apples)
115 to 230g white sugar (4 to 8 ounces depending on how tart the apples are)

Filling or Base (Optional)

1 tablespoon lemon juice

Topping

115g butter (4 ounces)
115g white sugar (4 ounces)
2 Medium eggs
115g self rising flour (4 ounces)
1/8 teaspoon salt
2 to 3 tablespoons milk

Topping (Optional)

1 teaspoon vanilla extract

Directions

Step 1	Preheat oven to 350°F/180°C/Gasmark 4.
Step 2	Grease a 2 litre ovenproof dish with a little bit of butter.
Step 3	Peel, core and slice the apples. Layer the apples in the base of the prepared dish, sprinkling the sugar between each layer. Drizzle with lemon juice if using. Set aside.
Step 4	Cream the butter and sugar together on high speed using an electric mixer until a pale yellow colour.
Step 5	Add one egg and the vanilla essence, if using, with a spoon of flour and mix together at medium speed. Add the other egg and a spoon of flour, then mix until combined.
Step 6	Reduce the mixer speed to low and start adding the flour spoon by spoon.
Step 7	Add the milk a tablespoon at a time to give a soft, dropping batter consistency.
Step 8	Spread the sponge batter over the apples.
Step 9	Bake in the pre-heated oven for 40 minutes until golden brown.
Step 10	Allow to cool slightly before serving. Best served warm with custard sauce or whipped cream.

Happy cooking to all this week. I hope you stay warm and enjoy this comforting dessert of my childhood.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Dried Fruit Salad

November 18, 2015 by Irish American Mom 5 Comments

Dried fruits are readily available in my pantry coming up to the holidays, and I love to use a mixture of raisins, prunes, dried apricots and cranberries to create a dried fruit salad that’s just as delicious for breakfast as it is for dessert.

I soak a mixture of chopped dried fruits in tea, just like I would if I was making a tea brack, then add some orange zest to jazz it up a bit, before topping this healthy and tasty salad with a vanilla yogurt and cream topping.

This is a versatile salad, an impressive dessert and a yummy snack that’s ever so easy to make.

Ingredients For Dried Fruit Salad:

3/4 cup of raisins
1/2 cup of golden raisins
1/2 cup of dried cranberries
1/2 cup of chopped dried dates
1/2 cup of chopped dried apricots (about 10)
1/2 cup of chopped and stoned prunes (about 10)
2 cups of hot tea
1 orange zest and juice
2 tablespoons of chopped walnuts
1 cup of whipping cream
1 cup of vanilla yogurt

Directions For Dried Fruit Salad:

Place the raisins and cranberries into a heat-proof bowl. Chop the prunes, apricots and dates into pieces just a little bigger than the raisins.

You can use whatever combo of dried fruits you have on hand. Dried blueberries, dried mango and figs work wonderfully too. Make substitutions to suit your palate and your purse.

Soaking the dried fruit overnight in a brew of hot tea plumps up the shriveled raisins, making them juicy and extra tasty. You can use cold water, but for my taste buds orange flavored tea works a treat.

This time I used a delicious blood orange tea blend from Plum Deluxe. Just look at the beautiful loose leaves of this exceptional blend.

So pour two cups of hot brewed tea over the fruit. Allow it to cool and then cover the fruit bowl in plastic wrap and place it overnight in the fridge.

Next day zest and juice the orange and add them to the fruit. If you’d like to spice up the fruit salad this is the point when you can add a little zing.

Flavoring options are endless. Liven it up with spirits or spices. The choice is yours.

A little drop of whiskey if you’re Irish, whisky if you’re Scottish, or brandy if you’re French. I could go on and on. Just add a dash of whichever spirits take your fancy.

Transfer the fruit mixture to a saucepan and bring it to a boil. Turn down the heat and simmer it for ten minutes.

You can create a spiced dried fruit salad by adding a cinnamon stick when you bring the fruit to a boil, or how about some pumpkin pie spice, or honey with a few cloves. The choices are endless.

Return the simmered fruit to a clean glass bowl and allow to cool. Then cover with plastic wrap and chill for at least an hour before serving.

My favorite topping is a mixture of vanilla yogurt and cream.

Whip the cream until it is stiff. Then fold in the vanilla yogurt. You can add a teaspoon of confectioners’ sugar if you like, but I find this mixture is plenty sweet for me.

Spoon the dried fruit salad into a glass until it is two-thirds full. A wine glass or a glass mug work great.

Top with the yogurt cream and sprinkle with chopped walnuts.

Then, simply dig in and enjoy.

You can use all of this fruit salad as a dessert, or you can store it in the refrigerator for two to three days in an airtight container. The flavors develop as it stores, and trust me there are multiple ways to serve this fruity concoction.

Why not use it to top a mini-pavlova. I think this is a very festive holiday dessert, and the vanilla yogurt cream topping is a nice change from simple whipped cream.

How about using this fruit combo as a topping for pancakes at breakfast time, or to smother a waffle. A sprinkle of confectioners’ sugar, or the yogurt topping is perfect to start the day.

Served warm, spiced dried fruit salad is a perfect holiday dessert. Topped with a little yogurt, cream, or ice cream, it’s simply delicious. And why not use this fruit to top off a bowl of lovely creamy, luscious custard. Yummy! Yummy! Yummy!

And remember you can keep this salad in the fridge – it’s a versatile snack whenever you need a little nibble.

And so there you have it, my dried fruit salad with a creamy yogurt topping. I hope you enjoy it as much as I do.

Plum Deluxe Teas:

I wish to thank Andy from Plum Deluxe Teas for sending me a sample of his delicious Blood Orange Reflection Tea, and Pumpkin Spice Tea.

These organic loose leaf teas are full of flavor, expertly blended and simply delicious. You know I love my cuppa, like any good Irish woman, so when I say this is good tea, then I really mean this is good tea.

Here’s the printable recipe …

Yum

Dried Fruit Salad

Ingredients

3/4 cup of raisins
1/2 cup of golden raisins
1/2 cup of dried cranberries
1/2 cup of chopped dried dates (about 12)
1/2 cup of chopped dried apricots (about 10)
1/2 cup of chopped and stoned prunes (about 10)
2 cups of hot tea
1 orange zest and juice
2 tablespoons of chopped walnuts
1 cup of whipping cream
1 cup of vanilla yogurt

Instructions

Place the dried fruit into a heat-proof bowl. Add 2 cups of hot tea. Allow to cool, then cover with plastic wrap. Leave the fruit to soak overnight in the refrigerator.
Next day add the zest and juice of one orange to the fruit mixture.
Transfer to a saucepan and bring to a boil. Turn the heat to low and simmer for about 10 minutes. Turn off the heat and allow to cool.
Return the cooled fruit to a glass bowl, cover with plastic wrap and chill for at least one hour.
Whip the cream until stiff. Fold in the vanilla yogurt.
Serve the fruit topped with yogurt cream and sprinkled with chopped walnuts.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.irishamericanmom.com/dried-fruit-salad/

Slán agus beannacht!

(Goodbye and blessings)

Irish American Mom

Drop Scones

January 22, 2015 by Irish American Mom 14 Comments

Drop scones are small, thick pancakes, so named because they are made by dropping spoonfuls of batter on to a hot griddle or frying pan.

I loved drop scones when I was a little girl. Lemon and sugar pancakes, which are more like crêpes, featured on our Pancake Tuesday menu, but on other days we enjoyed these hot delicious treats, spread with golden syrup and melting butter.

Drop scones are also called Scottish pancakes, and in the past were sometimes called pocket pancakes. They were the perfect size for popping into a pocket to stave off the nibbles and munchies.

They actually taste great even when eaten cold, but should only be popped in the pocket if they haven’t been drizzled with syrup.

Originally invented in Scotland these little pancakes have been adopted and adapted by cooks throughout the British Isles.

Apparently Queen Elizabeth made drop scones for President Dwight Eisenhower when he visited Balmoral Castle in 1959. Somehow, I don’t think the Queen rustled up the batter herself and personally dropped and flipped the President’s scones. But you never know.

In the United States the term drop scones conjures up visions of drop biscuits. But trust me there’s no dough kneading involved here. Instead dollops of thick pancake batter are dropped onto a pan.

They are very similar to American pancakes, but drop scones are thicker, and a little smaller.

So why don’t we call them pancakes. Scones take their name from the Stone of Destiny, also called Scone, the coronation site for Scottish Kings in days gone by. So if the Scottish people wish to call these little pancakes “scones”, then I say they have every right to do so. Hey, they invented scones in the first place! 🙂

Ingredients for Drop Scones:

2 cups of all-purpose flour
1/2 teaspoon of salt
3 teaspoons of baking powder
2 tablespoons of golden syrup (or 2 tablespoons of white sugar if golden syrup unavailable)
1 and 1/2 cups of whole milk
2 large eggs
2 ounces of butter (for frying pancakes)
golden syrup, honey or jam to serve

Toss the flour, baking powder and salt into a large bowl and whisk them together to eliminate any lumps in the flour.

Next prepare the wet ingredients by whisking the eggs, milk and golden syrup together in a pitcher.

Golden syrup is very thick and will fall to the bottom of the pitcher. It takes quite a bit of whisking to blend it completely through the milk and egg mixture.

If you cannot find golden syrup, fine white sugar will work instead. I prefer the slightly caramel flavor golden syrup adds to these pancakes, so if you can put your hands on a tin, then I highly recommend using it.

In Louisville, I can buy golden syrup at my local Meijers grocery store.

Add the wet ingredients to the dry and whisk everything together.

This is a great recipe for children. My kiddos love whisking the batter, and searching for lumps.

Whisk the batter well until it is smooth and completely blended.

Next let the batter stand for 15 minutes before cooking.

This is an important step. I believe this little bit of standing time allows the gluten in the flour to start breaking down.

Next heat a non-stick or cast iron skillet over medium heat.

I love how drop scones cook evenly in my cast iron pan. It takes quite a while for it to heat up fully, but the final product is worth the wait.

Melt a knob of butter in the pan before adding the first batch of pancakes.

Drop about 2 tablespoons of batter in circles on the pan.

I use my 1/4 cup measuring spoon, and fill it a little over half way.

These pancakes are about 3 inches in diameter.

They are smaller than regular American pancakes and bigger than silver dollar pancakes.

Cook for two to three minutes until the upper surface starts to bubble.

Flip the pancakes over and cook for an additional two minutes on the second side, until golden.

Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.

I made 22 pancakes in total with this volume of batter.

Place the cooked pancakes on a plate and cover them with a clean dish towel to keep them warm and moist while finishing the cooking.

Drop scones are delicious served with golden syrup.

A knob of soft butter melting on a drop scone is equally mouth wateringly delectable.

Honey adds an extra layer of ooy-gooey sweetness.

And a spoonful of jam spread on top is simply scrumptious.

Let’s face it! As for toppings, there’s no limit.

Whatever you think will work to tantalize your taste buds, then drop scones are the perfect base for building a special treat.

Smoked salmon with cream cheese gives them a savory twist, and strawberries and cream are simply perfection.

Wishing you all days of happy scone dropping.

Here’s the printable recipe.

Drop Scones

Print recipe

Serves	6 to 8
Prep time	20 minutes
Cook time	15 minutes
Total time	35 minutes
Meal type	Breakfast
Region	British

Ingredients

2 cups all purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons golden syrup (use white sugar if golden syrup is unavailable)
1 and 1/2 cup whole milk
2 Large eggs
2oz butter (for frying pancakes)
jam or syrup or honey (to serve)

Directions

Step 1	Sift the flour, salt, and baking powder into a bowl.
Step 2	Whisk the eggs, milk and golden syrup together in a pitcher until fully blended.
Step 3	Pour the wet ingredients into the dry and whisk together until smooth.
Step 4	Leave the batter to stand for 15 minutes.
Step 5	Melt a little butter on a frying pan or griddle. Drop two tablespoons of batter in circles on the pan.
Step 6	Cook for 2 to 3 minutes until the upper surface starts to bubble. Flip the pancakes over and cook for 1 to 2 minutes more until golden.
Step 7	Re-butter the pan and continue to cook the drop scones in batches until the batter is gone.
Step 8	Serve hot with melting butter, jam, maple syrup or golden syrup. Drop scones are also delicious when served cold.

Slán agus beannacht!

(Goodbye and blessings)

Irish American Mom

Shortbread or Petticoat Tails

December 5, 2014 by Irish American Mom 26 Comments

Shortbread is originally from Scotland, but like many tasty Gaelic treats, Irish people have shared a love of shortbread with their Scottish neighbors for centuries.

And the best shortbread in the world is baked with creamy butter made from grass fed cows such as Irish Kerrygold butter.

Shortbread biscuits are simple at first glance – butter, sugar and flour are the three basic ingredients. But trust me, getting the exact balance and ratio is key to baking success.

Shortbread can be flavored anyway you choose – lemon and thyme, chocolate and orange or even with more exotic flavors like lavendar or caraway. For me however, the best shortbread in the world is just plain and buttery, with a sprinkle of sugar on top.

With Christmas just around the corner and cookie swaps getting into full swing, I thought it might be the perfect time to share my recipe for shortbread.

So today is the day for Petticoat Tails. This unusual name is given to shortbread cut into triangles and decorated to resemble petticoats from days gone by. From the 12th century onwards women wore elaborate petticoats beneath their skirts, with decorative, frilly layers peeping below their skirts.

In Dublin Castle the dining hall was fitted out with low lying petticoat mirrors. When a lady sat down to dine she could inspect her skirts in the opposite mirror to ensure her ankles were fully covered by the voluminous layers of her petticoats.

In the 18th and 19th centuries Irish girls wore red woolen petticoats beneath their skirts. In some parts of the country custom required them to switch to blue or purple petticoats once married.

And don’t get me started on “petticoat government”. A hen-pecked man was always said to have been ruled by petticoat government. There probably was plenty “petticoat government” in my granny’s house, but really she was more of a wellington boot, than a petticoat kind of gal.

And so, after a little bit of petticoat history, it’s time for my Irish Shortbread Petticoat Tail recipe …..

Ingredients:

4 oz (1 stick) of butter
1/4 cup of fine sugar (reserve 1 tablespoon to sprinkle over the top when baked)
2 tablespoons of confectioner’s sugar
1/8 teaspoon of salt
1 and 1/2 cups of all-purpose flour
1 tablespoon of corn starch

Traditional Scottish shortbread recipes use caster sugar and no corn starch. I like to use a little confectioner’s sugar and corn starch for texture. I find it best when using American flour, which is not as soft as Irish flour.

Preheat the oven to 300 degrees Fahrenheit.

Sift the confectioner’s sugar into a mixing bowl, add the caster sugar and butter, together with the salt.

For most baking recipes salt is added with the flour, but I find it best to add the salt to the butter for shortbread. Only 1/8 of a teaspoon is required for this recipe and creaming it with the butter makes sure this miniscule amount is spread evenly throughout the dough.

Use an electric mixer to cream the butter and sugars together until light and fluffy.

This step takes quite a few minutes. The butter should be a few shades lighter by the time it is ready.

Sift the flour and corn starch together. Next add half the flour and blend it in to the butter mixture.

Add the remainder of the flour use your hand to form a soft dough. This dough will be very brittle and crumbly.

Use your fingers to press the dough into a 7-inch round spring form pan.

To flatten the upper surface of the shortbread, I remove the sides of the spring form pan and press the top with a rolling pin. Now don’t roll the top of the dough because it will roll over the edges and you won’t be able to replace the sides of the pan.

Now it’s time to get creative with your petticoat tail pattern. I use a fork to imprint a light pattern all around the edge of the dough. You can create pastry frills if you wish, but I find that much easier to do with shortcrust pastry for a pie or tart. This dough is so soft and buttery I find fork marks are the easiest.

Then I use a tooth pick to indent the dough in circular patterns.

The final step before baking requires using a knife to divide the dough into eight triangles, leaving cutting guidelines on the shortbread.

Next replace the sides of the spring form pan.

Cook in a 300 degree Fahrenheit oven for 20 minutes, then reduce the heat to 275 degrees Fahrenheit for a further 15 minutes.

When baked the surface will be a light golden brown. Sprinkle one tablespoon of sugar over the top of the warm shortbread, shaking the pan to spread it evenly. Cool completely before serving.

Shortbread is just lovely with a hot cup of tea. Rich and buttery it’s a perfect accompaniment for afternoon tea.

And don’t forget shortbread is a perfect base for many desserts.

Wishing everyone happy Christmas baking days.

Here’s the printable recipe:

Shortbread or Petticoat Tails

Print recipe

Serves	8
Prep time	20 minutes
Cook time	35 minutes
Total time	55 minutes
Meal type	Dessert
Misc	Serve Cold
Region	British

Shortbread is a favorite cookie or biscuit in the British Isles, and is made with simple ingredients - butter, sugar and flour.

Ingredients

4oz butter (1 stick)
1/4 cup fine sugar (reserve one tablespoon to sprinkle on top of cooked cookies)
2 tablespoons confectioner's sugar
1/8 teaspoon salt
1 and 1/2 cup all purpose flour
1 tablespoon corn starch
butter (for greasing the baking pan)

Directions

Step 1	Pre-heat the oven to 300 degrees Fahrenheit. Cream the butter, sugars and salt together using an electric mixer until light and fluffy.
Step 2	Sieve the corn starch and flour together. Add to the butter mixture and combine to form a soft dough.
Step 3	Press into a 7-inch round spring form pan. Remove the sides of the pan and use a rolling pin to lightly press the top surface of the dough flat. Use a fork to impress the outer edge of the dough. Prick the surface in evenly spaced circles using a tooth pick. Using a knife indent the dough in 8 equal triangular sections.
Step 4	Replace the sides of the spring form pan. Bake in a 300 degree Fahrenheit oven for 20 minutes. Reduce the heat to 275 degrees and bake for another 15 minutes.

Slán agus beannacht!

(Goodbye and blessings)

Irish American Mom

Queen Of Puddings

May 12, 2014 by Irish American Mom 16 Comments

Queen of Puddings is a baked custard of eggs, milk, butter, sugar and breadcrumbs, spread with jam and topped with toasted meringue. A traditional British dessert, it was adopted by Irish cooks many years ago, probably because it is a luxurious treat made with the most inexpensive ingredients.

I love how generations past didn’t need fancy spices, herbs and rare ingredients to create delicious delicacies. The name “Queen of Puddings” implies a most decadent sweet, with no hint it is made with everyday kitchen staples, and a perfect way to use up stale bread.

Today’s recipe includes step-by-step instructions for this retro pudding of custard and jam topped with soft, chewy meringue. This is a true retro dessert, and one of my all-time favorites from my childhood.

www.irishamericanmom.com — Ingredients for Queen of Puddings

Ingredients:

Custard Base

3 large egg yolks
1 and 1/2 cups of full fat milk
1 large egg
2oz butter
2 cups breadcrumbs
1/4 cup sugar
rind of 1 lemon

Topping

1/4 cup raspberry jelly or jam

Meringue Topping

3 large egg whites
3/4 cups sugar
pinch salt

Start by separating 3 of the egg yolks and whites. Set the egg whites aside. They’ll be used for the meringue topping.

No leftover egg whites or yolks with this recipe. The yolks are used in the base and the whites are needed for the meringue topping. Just perfect!

Next step is to make the custard base. Add the milk, sugar, butter and grated lemon peel to a saucepan. Gently heat, stirring until the sugar is dissolved. Use whole milk. The extra fat enhances the custard.

Not all Queen of Puddings recipes call for the milk to be heated. I find this step helps to ensure the sugar is fully dissolved and the lemon flavor is evenly distributed throughout the custard base.

Be careful not to boil the milk mixture. The custard flavor will be a little burnt if the milk is scalded.

Remove the mixture from the heat and allow it to cool a little, before mixing it with the egg yolks. If the milk is too hot the eggs will curdle.

Whisk the egg yolks and one full egg together.

Pour the pre-heated, but cooled milk over the eggs, and whisk together.

Stir the breadcrumbs into the milk and egg mixture. I like to let it stand for 30 minutes so the crumbs soak up the liquid.

Preheat oven to 325°F.

Grease a 2 quart casserole or ovenproof dish, then pour the breadcrumb mixture into the prepared dish.

I like to cook the base in a “bain marie”. That’s the fancy French term for a hot water bath. Custards cook more evenly when the baking dish is placed in a larger tin filled halfway with hot water.

A common mistake when baking custard is not to put enough water in the hot-water bath. To best protect your custard from excessive heat, the water lever should reach at last half way on the baking dish.

Bake the custard in the preheated oven for about 40 minutes until the custard has set.

When it’s done the top will be springy and a light golden color. Remove from the oven and set aside to cool a little.

You can discard the “bain marie” or water bath at this stage. It won’t be needed again.

Spread the jelly, or jam as we say in Ireland, over the custard base. I like a thick layer of raspberry jam, but feel free to use strawberry or blackberry preserves.

Now it’s time to prepare the meringue topping. Whisk the three egg whites with a pinch of salt using a hand mixer. It’s ready for the sugar once firm white peaks form. Add the sugar and beat again until their surface is glossy.

Some like to use a piping bag for a very precise, decorative topping. I just like to load the meringue on top of the jam, then spread it out with a spoon.

I get carried away making a snow storm scene using the back of a spoon, that ends up looking like the Sahara dessert when cooked. Return the pudding to the oven. Bake until the meringue is golden brown in color, which takes about 20 minutes.

Cool just a little before serving. It’s delicious with hot custard or pouring cream.

This is definitely a dessert that is best served warm.

Queen of Puddings is simply a delicious, retro dessert. I hope you enjoy it as much as I do.

Here’s the printable recipe:

Queen Of Puddings

Print recipe

Serves	8
Prep time	30 minutes
Cook time	1 hour
Total time	1 hour, 30 minutes
Meal type	Dessert
Misc	Serve Hot
Region	British

Queen of Puddings is a baked custard of eggs, milk, sugar and breadcrumbs, spread with jam and topped with toasted meringue.

Ingredients

Custard Base

3 Large egg yolks
1 Large egg
1 and 1/2 cups full fat milk
2oz butter
2 cups breadcrumbs
1/4 cup sugar
1 lemon (grated peel or rind)

Topping

1/4 cup raspberry jelly or jam

Meringue Topping

3 Large egg whites
3/4 cups sugar
pinch salt

Directions

Step 1	Separate 3 of the egg yolks and whites. Set the egg whites aside.
Step 2	Add the milk, sugar, butter, and lemon rind to a saucepan. Gently heat, stirring until the sugar is dissolved. Do not boil the milk mixture. Remove from heat and allow to cool a little.
Step 3	Beat three egg yolks and one full egg together in a separate bowl. Pour the pre-heated, but cooled milk over the eggs, and whisk together.
Step 4	Stir the breadcrumbs into the milk and egg mixture. Let stand for 30 minutes to allow the crumbs soak up the liquid.
Step 5	Preheat oven to 325°F. Grease a 2 quart casserole or ovenproof dish.
Step 6	Pour the breadcrumb mixture into the prepared dish.
Step 7	Place the casserole in a larger 9 x 13 baking dish or roasting tin. Carefully pour hot water into the baking pan until it reaches half-way up the side of the pudding dish.
Step 8	Bake for about 40 minutes until mixture is firm and a golden color. Remove from oven. Discard the "bain marie" or water bath.
Step 9	Using an electric mixer beat the three egg whites with a pinch of salt until firm white peaks form. Add the sugar and beat until their surface is glossy.
Step 10	Spread the jam over the cooked custard base.
Step 11	Top with the meringue mixture. Use the back of a spoon to spread the meringue and form decorative peaks.
Step 12	Return the pudding to the oven. Bake for 15 to 20 minutes until the meringue is golden brown in color.
Step 13	Serve hot - delicious with hot custard or pouring cream.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

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(Goodbye and blessings)

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Queen Of Puddings

Ingredients

Custard Base

Topping

Meringue Topping

Directions

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