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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Welsh Puddings, Welsh 1 Pudding

INGREDIENTS

6 oz Breadcrumbs
3/4 pt Milk
1 oz Sugar
1 Lemon
1 oz Butter
5 T Raspbeny jam
3 Egg yolks
TOPPING
3 Egg whites
3 oz Castor sugar

INSTRUCTIONS

(PWDIN MYNWY) Grate the rind of the lemon. Add the lemon rind, sugar
and butter to the milk and bring to the boil. Pour over the
breadcrumbs and leave to stand for 15 minutes. Separate the egg  whites
and yolks. Stir the yolks into the cool bread mixture. Melt  the jam.
Pour half of the mixture into a greased ovenproof dish and  spread with
half the jam. Add the remainder of the pudding mixture  and then the
rest of the jam. Bake in a warm oven (325/ F. or Mark 3)  for 40-45
minutes.  Meringue Topping : Beat the egg whites until stiff and fold
in the  castor sugar using a metal spoon. Cover the pudding with the
meringue  and bake in a cool oven (300o F. or Mark 2) for 20 minutes
until the  meringue is lightly browned. Posted to MM-Recipes Digest V4
#263 by  "ray.watson" <ray.watson@ukonline.co.uk> on Wed, 25 Sep 1996.

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