What is that Pudding?

Thanks to all I think it was queen of puddings the name is familiar and I guess it was breadcrumbs and jam, not cereal pudd and berries.
Gran5up I copied your mum's recipe on to a stickit note.

Oldgaijin too , Thanks, and to all.

I have a slight residual problem how to make bread crumbs but will bravely overcome it.

Oh, I thought it was an April 1st question

My mum used to make Queen of Puddings; although I had a sweet tooth it was always rather too sweet for me.
Yes, that was the recipe she used Gran5up

You can make breadcrumbs in the food processor, or by rubbing the bread through a colander or by grating if you don't have a food processor.

Queen of Puddings in 1st year domestic science but recall putting whole eggs in the milk and breadcrumbs
Nothing left to make the meringue.

Floating islands ?

annesixty has it spot on. Queen of puddings.

No idea what the pud is but quite frankly it sounds horrible!

No-one is offering you any Camelotclub, don't worry.

It is very nice if rather too sweet for some tastes.
And probably brings back happy memories of Mum's cooking.

I remember making Queen of Puddings as part of my Girl Guides Cookery badge. I loved it! Haven't eaten it for ages so may be I need to make it again.

Could be queen of puddings.. my Mum always made it with a enriched semolina base ( using egg yolks), jam (or fruit if she had any spare) and then meringue topping.. more delicious than the normal breadcrumb one to my mind!

Queen of puddings....?

This post has reminded me of a pudding my mum made. She called it Cheltenham Pudding but I have never heard of it anywhere else. - Raspberry jam at the bottom on which you stick macaroons (or ratafias). Cover it with a rich egg custard so the macaroons soak. Then after it has rested for a while and the macaroons are well soaked, let them float to the top and then bake the whole thing in the oven at a temp suitable for egg custard. Surprisingly delicious!

You can also grate fine lemon zest in (or infuse milk with lemon zest then sieve before use) and use lemon curd or lemon marmalade. Orange zest is good with orange marmalade too. Neither are quite as sweet as jam, though I must admit that seedless raspberry is my favourite.

Yes - DM used to put lemon zest in the base. It did add a nice tang.

Definitely Queen of Puddings. We used to have it in school. Second only to butterscotch tart!

We made Queen of Pudding at school. Gorgeous!

Must make it tomorrow - yum!

My old mum called it a Monmouth Pudding, if its the same? Utterly lovely! x

Butterscotch tart? Recipe for that please, I love butterscotch

It sounds very like the French dish Clafoutis to me. And as I live in France I am pleased to say I eat it fairly often!

mmm Cherry Clafoutis, I could eat some now!

I think it is a bit different to Queen of Puddings though - and probably not as sweet.

Gran5up, I'm making it today. I'll add lemon zest to the base too, and cut down on the sugar with a view to grans here saying it's too sweet.

Jalima I may have cracked the crumb problem I broke up sliced bread and put it in a tin dish to get hard then I put the rusks into my whizzer with the milk , yolks, butter, sugar, zest, and vanilla. It's not real vanilla pods but was expensive liquid so I guess it will be okay.

Jang, when you suggested making it with semolina, I think that is what I ate long ago. I think the school cook made it. What consistency of cooked semolina is right for the recipe, do you know?

PS I was surprised that the unwaxed lemons which I bought yesterday were not any more expensive than the waxed ones.

Unless any grans know what use to make of the lemons with their zest removed as I dislike waste I'll try to invent some sort of lemon drink with the juice but all juicy experiences gratefully received.

Lemon meringue pie
Lemon cheesecake

More puddings!