| 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 |
tb |
Raspbeny jam |
| 3 |
|
Egg yolks |
|
|
TOPPING |
| 3 |
|
Egg whites |
| 3 |
oz |
Castor sugar |
|
|
Beat the egg whites until stiff and fold in the castor |
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 :
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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