Monmouth Pudding(welsh) Recipe
Yield: 1 PuddingRecipe by luhu.jp
Ingredients:
6 ounce: Breadcrumbs,
3/4 pint: Milk,
1 ounce: Sugar,
1: Lemon,
1 ounce: Butter,
5 tbsp: Raspbeny jam,
3: Egg yolks,
TOPPING,
3: Egg whites,
3 ounce: Castor sugar,
Directions:
(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.
Source from luhu.jp
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.
Source from luhu.jp