I was pondering on queen’s pudding yesterday, or the queen of puddings, and I came to the conclusion that although my mum never made it at home, I did have it somewhere when I was a child and hadn’t liked it very much. It seems to be a mixture of breadcrumbs soaked in milk and beaten eggs, jam and meringue… perhaps I should try making it, but it doesn’t sound very appealing, even though it Mary Berry who is the true queen of puddings has a very nice sounding recipe.
Eliza Acton, from whom the more famous Mrs Beeton ‘borrowed’ a lot of recipes, has a recipe for Queen Mab’s pudding in her 1845 recipe book, and she also has a recipe for The Queen’s Custard:
The Queen’s Custard
- 12 new laid egg yolks beaten and strained
- 1½ pint cream
- 3 oz sugar
- a little salt
- 1½ noyau, maraschino or cuirasseau
- sliced almonds (optional)
- heat the cream with the sugar and when it is boiling pour onto the beaten yolks
- remove from the heat, add the salt and stir until thick
- when nearly cold, flavour with the noyau, maraschino or cuirasseau
- add the sliced almonds or not, at pleasure
Noyau – a liqueur made of brandy flavoured with fruit kernels
Maraschino – a liqueur made from the small, slightly sour fruit of the tapiwa cherry tree
Cuirasseau – a liqueur flavoured with the dried peel of the laraha citrus fruit, grown on the island of Curaçao
My featured image is of a beautiful cherry tree growing at my old school.
Lois Elsden 
I will have a go
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Sounds good doesn’t it?!
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We’re having stuffed spaghetti squash tonite my fave. Your hubby would luv it as the stuffing is rice. onions, peppers and hamburger with bar- b- q sauce topped with cheese at the end. No desserts in our house. Can’t afford a new belt!
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That certainly sounds right up my husband’s street! He has a gig tonight at a pub in Cheddar – near the Gorge, and we’re meeting friends for a curry first, so no spaghetti squash for him!
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Just a tad difficult to get new laid eggs in Athens!
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… and anywhere Lynne!
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