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Queen's Pudding
Puddings and Sweet Deserts

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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