Monmouth Pudding
Pwdin Mynwy
450ml (¾ pint) Milk
170g (6oz) Breadcrumbs
85g (3oz) Castor Sugar
25g (1oz) Sugar
25g (1oz) Butter
1 Lemon, grated rind only
5 tbsp Raspberry Jam
3 Eggs
Pre-heat oven to 170°C: 325°F: Gas 3.
Place the milk, 25g (1oz) sugar and lemon rind into a saucepan and bring to the boil.
Pour over the breadcrumbs and allow to stand for 15 minutes.
Separate the eggs.
Beat the yolks into the breadcrumb mixture.
Melt the jam.
Pour half of the mixture into a buttered ovenproof dish.
Spread with half the jam.
Add the remaining mixture.
Bake for 40-45 minutes.
Top with the remaining jam.
Whisk the egg whites until they form stiff peaks.
Fold in the castor sugar with a metal spoon.
Cover the pudding with the meringue.
Bake in at 160°C: 300°F: Gas 2. for 20 minutes or until the topping is lightly browned.
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