Rich set custard served with fruit sauce.
Not the same dish as Queen of Puddings, though the two names are slightly interchangeable.
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)
607. QUEEN'S PUDDING (Kent) Half a pint of cream, one pint of milk, sugar, to boil together for a quarter of an hour. Add the yolks of three eggs well beaten, then place in a shape, covered with a piece of thin paper. Boil for one hour, serve it with sauce made of red currant jelly and sherry
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