As I was sitting and browsing through some of my old pictures, I found this particular quote in them. There is something with old pictures, isn’t it? It reminds you of moments forgotten, or that have gone to rest in the recesses of the mind, some that can give you ecstasy, while some that can give you a tinge of pain. 🙂 Whatever it may be, at the end, we still keep a smile, as we know that life is meant to move on and sometimes those moments have already made sense to you now, or even if they haven’t, you have gained the wisdom to understand that very soon, you may find out.
I have already posted a Chocolate Queen of Pudding on the blog before. This is just one without any chocolate – or the original version, I would say. 🙂 I feel that if you have guests that don’t mind eggs in their food, this is one of the best desserts to make ahead. It is easy, hardly has any ingredients going in but tastes so good, whether warm or cold! While I had made the chocolate one just for us, this one was made when we had a little gathering of HD’s relatives. I couldn’t take a cut section of the pudding, since it was served at night and they had already come in so late home. But all that was left was around 1/4 of it, which HD conveniently took along with him to give his staff, who were waiting in their room without sleeping… hehe… Off to this easy recipe…
Queen of Puddings
- 750 ml milk
- 250 ml cream
- 1/2 cup sugar
- 2 tsp vanilla essence
- 4 large eggs separated
- 1 cup bread crumbs
- 4 tbsp mixed berry jam
- A pinch salt
- 1/4 cup powdered sugar
- Preheat the oven to 180 degrees. Keep a large baking pan ready.
- Heat milk, cream, and sugar and stir till sugar is dissolved. There is no need to boil the mixture. Switch off the flame, add vanilla essence. Allow to cool slightly.
- Take egg yolks in a bowl. Beat on medium speed for a couple of minutes.
- Slowly add the milk cream mixture and continue beating till well combined.
- Add the bread crumbs and beat again.
- Pour into the baking pan. Bake for 30 to 40 minutes till the pudding looks well set on the top.
- Meanwhile, beat the egg whites with a pinch of salt till stiff.
- Add in the sugar and continue beating till it peaks, ie. when you lift up the beater, the mixture would stand up without dropping.
- Once the pudding is set, take out and spread the jam all over.
- Dump the beaten egg white and spread equally all over. Put back into the oven and bake for 15 to 20 minutes till the top looks done.
- Allow to cool. This pudding can be served warm or cold - I personally prefer it cold, though even when warm, it tastes good.