Eating Royally: Queen of Puddings
Eating Royally: Queen of Puddings recipe
Happy Monday!
The recipe I’m very happy to share with you today is one that supposedly Princess Diana couldn’t help but take a bite whenever the chef made it. What caught my eye initially was that this recipe uses Sara Lee pound cake. Seriously?! I love Sara Lee pound cake and it’s something I sometimes got as a treat when I was a kid but that is the very last thing I would expect to be a favorite for the royal family.
This pudding originated at Buckingham Palace in the seventeenth century and was created for Queen Victoria by the palace chefs. The version below is updated from the original and is one I used at Buckingham Palace and Kensington Palace for Princes William and Harry. Princess Diana, not a huge dessert eater, would occasionally succumb to a taste as well.
EXCERPT FROM “EATTING ROYALLY” BY DARREN MCGRADY
As expected, this pudding was delicious. Please make sure not to skip or skimp on the strawberry jelly. It adds a wonderful tartness to the sweet pudding that I didn’t know it needed. I hope you’re enjoying the recipes so far!
Eating Royally: Queen of Puddings recipe
Eating Royally: Queen of Puddings recipe
Eating Royally: Queen of Puddings
Ingredients
- 1 small Sara Lee pound cake 1/2" slice
- 4 large whole eggs
- 1 1/2 cups granulated sugar
- 1 tsp vanilla paste
- 2 cups whole milk
- 12 oz strawberry jelly
- 4 large egg whites room temperature
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 350F. Lay the slice of pound cake down in a 8" casserole dish and set aside.
- Whisk together the eggs, 1/2 cup sugar, and vanilla in a bowl until well combined and light in color. Meanwhile, bring the milk to a simmer in a saucepan over medium heat. Temper the egg mixture by slowly stream in the hot milk by constantly whisking.
- Pour the mixture in the casserole dish. Make sure all the pound cake is soaked in the liquid. Bake for 30 minutes until the filling is firm. Once cooked, remove from the oven and let cool slightly. Spread the strawberry jelly evenly over the top.
- In a stand mixer, whisk your egg whites on medium speed until very foamy. Slowly add your 1 cup of sugar and whisk until you get stiff glossy peaks.
- At this point, you can pipe stars with the meringue on the edges of the dish and create a trellis pattern on the center. I decided to mound it on top and get beautiful brown peaks. Return the pudding back to the 350F oven for 10 minutes until the meringue gets lightly brown.
