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 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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