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
Author: Epicurus.com Kitchens
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
- To make pudding:
- Generously butter 1.5 quart bowl. Coat botton of bowl with dry breadcrumbs. Set aside.
- In small bowl, pour milk over soft bread cubes. Set aside to soak.
- 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.
- Spread sponge cake slices with jam. Set aside.
- To assemble pudding:
- Preheat oven to 350 degrees. Crumble 1/3 of the macaroons in the bottom of the bowl. Sprinkle with sherry.
- 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.
- Cover with foil and set in baking dish in hot water.
- Bake at 350 for 45 minutes. Remove foil and bake additional 15 min. Cool on rack to room temperature. Refrigerate overnight.
- 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.
- To serve invert pudding on serving dish and drizzle pudding with hard sauce; garnish with coconut or whatever.