Best Queen Pudding Recipes

THE QUEEN'S CHESSMEN BANANA PUDDING DESSERT

Steps:

• 1. Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• 2. In a bowl, combine the milk and pudding mix and blend well using a hand-held electric mixer.
• 3. Using another bowl, combine the cream cheese and condensed milk and mix until smooth.
• 4. Fold the whipped topping into the cream cheese mixture.
• 5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
• 6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING

Steps:

• Preheat the oven to 160C/310F/Gas 2.
• For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
• Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
• Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
• Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
• Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
• Remove from the oven and allow to cool.
• Increase the oven temperature to 190C/375F/Gas 5.
• For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
• Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
• Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
• To serve, remove from the oven and serve immediately.

THE QUEEN'S CHRISTMAS PUDDING

Steps:

• Select a heat-proof bowl of any size or shape and generously grease with butter.
• Combine dates, apricots, currants, raisins, cranberries, ginger, whiskey, orange zest, and orange juice in a mixing bowl. Toss thoroughly to combine.
• Pour in melted butter and stir until everything is evenly coated. Mix in egg, heavy cream, and buttermilk. Add salt, pecans, bread crumbs, and flour and mix until batter is very thick and sticky.
• Transfer dough to the prepared bowl and press it down to flatten with a spatula. Place a circle of parchment paper over the top and press down to seal. Stretch 2 pieces of plastic wrap over the bowl, then place the bowl on a third piece of plastic wrap. Bring the ends up and over the bowl and seal tightly. Cover the bowl with 2 pieces of foil, then tie a piece of string around and secure tightly.
• Place in the refrigerator, 8 hours to overnight.
• Lay rosemary sprigs in the bottom of a large Dutch oven. Place the wrapped pudding on the rosemary sprigs and fill the Dutch oven halfway with water.
• Place over high heat, cover, and bring to a boil. As soon as it boils, reduce heat to medium and steam, covered, for 4 hours, checking every hour to see if you need to add more water.
• Use kitchen towels and carefully lift the pudding out of the Dutch oven. Snip the string, take off the foil, remove the plastic wrap, and peel off the parchment. Place a plate over the bowl and invert the pudding to unmold.
• Brush maple syrup over top. Cut and serve immediately.

QUEEN'S BREAD PUDDING WITH COLD FRUIT "SOUP"

Steps:

• Grease a 2-quart baking dish with butter. Spread the cubed baked goods evenly in the prepared baking dish. Heat the milk in a small saucepan until it is scalding. In a separate small saucepan, heat the apricots and cranberries with the liqueur (or water) and let simmer for about 5 minutes, or until the dried fruits begin to soften. In a small bowl, whisk together eggs, sugar, vanilla, salt, cinnamon, and nutmeg. Add the hot milk, a small amount at a time, to the egg mixture and whisk together (known as a liaison) to temper the mixture by combining gently and gradually without cooking the eggs. Spread the apricots and raisins evenly over the bread in the baking dish, the pour the liaison into the baking dish, distributing evenly.
• Preheat oven to 350 degrees F.
• Let the baking dish stand for about 20 minutes to allow the liquid to absorb into the cubed baked goods.
• Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms up and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath and let rest 10 minutes. Serve warm or cooled.
• While the bread pudding is baking, prepare the cold fruit soup. To a blender add strawberries, raspberries, blackberries, peeled banana, peach and lemon juice. Blend until smooth and strain into a bowl. Return strained fruit to blender and add softened frozen yogurt, blending to combine. Serve as a topping to the Queen's Bread Custard, in demitasse cups as an accompaniment, or by itself as an independent dessert soup.

QUEEN OF PUDDING CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 20cm square baking tin. Whisk together the butter, sugar, eggs, flour and custard powder until well combined and fluffy. Spread into the tin and bake for 25-30 mins until golden and risen. Cool in the tin.
• Remove cooled cake from tin and spread with the jam. Trim the edges, then cut into 16 squares. Add a meringue to each just before serving.

QUEEN PUDDING

Steps:

• Cut the crusts from the bread and cut the bread into 1cm squares and place in basin with sultana's, hot milk, sugar, butter and lemon rind and stand mixture for 10 minutes.
• Beat egg yolks into bread mixture and pour into an oven proof or casserole dish.
• Bake in meoderate oven for 20 to 30 minutes or until set.
• Spread jam over pudding.
• Beat egg whites until soft peaks form and then gradually beat in the extra sugar and beat until dissolved.
• Spoon meringue mixture onto the pudding. spreading the meringue to edge of the dish.
• (Sprinkle uncooked meringue with a coloured sugar if desired).
• Bake in moderate oven for 5 to 10 minutes or until meringue is lightly browned.

SILVER QUEEN CORN PUDDING

Steps:

• 1. Position the knife blade in a food processor bowl; add corn. Pulse until finely chopped. Place in a colander. Drain for 1 hour.
• 2. Combine the corn and the remaining ingredients; stir well. Pour the corn mixture into an ungreased 2 quart casserole.
• 3. Bake, uncovered, at 325 degrees F for 1 hour and 45 minutes or until set. Let stand for 10 minutes before serving.

SILVER QUEEN CORN PUDDING

Steps:

• Pre-heat the oven to 300° F. Butter whatever size baking dish you are using. In a medium-sized stock pot over a high heat, bring the water and the salt to a boil. Drop in the corn and blanch it for two and a half minutes, exactly, drain it in a colander, making sure you get out all of the excess water. In a food processor fitted with a metal blade, puree the corn until the kernels are no longer whole, but not yet smooth. Drain the puree again in a colander. In a large mixing bowl, combine the corn, cream, milk, melted butter, sugar, salt, ground black pepper, eggs, and minced onion, and stir them together to mix them. Shake the flour over the mixture and stir it gently in to combine. Pour the mixture into the baking dishes and bake it for approximately 45 minutes until the custard is just set. It should still tremble a small bit. Serve it.

BLACKBERRY QUEEN OF PUDDING POTS

Steps:

• Grease 6 large individual ramekins (about 300ml each) and heat oven to 180C/160C fan/gas 4. Bring the milk, lemon zest and butter to the boil, then turn off the heat. Beat the egg yolks with 100g of the sugar, then strain the hot milk over the egg yolks, beating constantly. Pour this custard into a jug.
• Push the brioche into the ramekins so they are half-full. Pour the custard equally over the brioche, place the ramekins on a baking tray, then bake for 20 mins.
• Meanwhile, bubble the jam with the blackberries for 6-8 mins in a shallow pan until they start to soften, then turn off the heat. When the brioche has a few mins left in the oven, whisk the egg whites in a very clean bowl until they form peaks. Gradually add the remaining 100g sugar and continue to whisk until peaky again.
• When the brioche is golden and puffed up, spoon over the blackberries, then top with swirls of egg white. Scatter each with a little more sugar, then bake for 15 mins until golden. Leave to cool slightly before enjoying while still warm.