A very regal, rich and flavorful dessert, this amazing combination of flavors and textures is a sheer delight. Be sure to use a good sweet sherry, not a dry one.

Queen of Puddings
Recipe type: Desserts
Serves: 6 to 8
  • 2 Tablespoons breadcrumbs
  • 1/2 Cup milk
  • 1 Cup bread, white, cut in small cubes
  • 3/4 Cup sugar
  • 1 Tablespoon butter unsalted, softened
  • 6 eggs
  • 1 lemon, juice and grated zest
  • 8 ounces cake, sponge, sliced 1/2 inch thick
  • 1/2 Cup jam, raspberry
  • 8 ounces macaroons, coconut
  • 1/4 Cup Sherry
  • 1/2 Cup butter; softened
  • 1 Cup sugar, confectioner's
  • 1/4 Cup cream, heavy beaten to soft
  • 1 Tablespoon Brandy or Sherry
  • 1 teaspoon vanilla
  1. To make pudding:
  2. Generously butter 1.5 quart bowl. Coat botton of bowl with dry breadcrumbs. Set aside.
  3. In small bowl, pour milk over soft bread cubes. Set aside to soak.
  4. 3.In large bowl, rub together sugar and butter with wooden spoon. Gradually whisk in eggs, lemon juice and zest until blended. Add bread miscture. Beat until bread nearly dissolves. Set aside.
  5. Spread sponge cake slices with jam. Set aside.
  6. To assemble pudding:
  7. Preheat oven to 350 degrees. Crumble 1/3 of the macaroons in the bottom of the bowl. Sprinkle with sherry.
  8. Cover with a layer of 1/4 of the egg mixture, then 1/3 of the sponge cake placed jame side up. Repeat layers. Press down to make an even top with a layer of egg mixture on the top.
  9. Cover with foil and set in baking dish in hot water.
  10. Bake at 350 for 45 minutes. Remove foil and bake additional 15 min. Cool on rack to room temperature. Refrigerate overnight.
  11. To make hard sauce: In small mixing bowl, cream 1/2 cup of butter; add confectioner's sugar alternately with whipped cream. Use mixer. Finally beat in brandy or sherry and vanilla. Stir over low heat until drizzling consistency.
  12. To serve invert pudding on serving dish and drizzle pudding with hard sauce; garnish with coconut or whatever.

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