| 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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