Home › Puddings and Pudding Sauces › Queen of Puddings

Queen of Puddings

One pint of bread crumbs; a quart of milk; yolks of two eggs; grated rind of one lemon and butter the size of an egg. Sweeten to taste and bake for about an hour. When cold spread raspberry jam over the top, then beat the whites of the eggs to a stiff froth; add four teaspoons of powdered sugar and the juice of one lemon. Spread this meringue on top of the jam and place in the oven until a delicate brown.