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Raspberry Queen Of Puddings (marguerite Patten)

A home-style Raspberry Queen Of Puddings (marguerite Patten) made with Butter Or Margarine, Caster Or Soft Brown Sugar, and Caster Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 oz
• 1 oz
• 5 oz

Method (preview)

1. 1

   Mix the lemon rind with the milk and bring to the boil over a gentle heat.

2. 2

   Remove from the heat.

3. 3

   Add the butter or margarine, sugar and breadcrumbs.

4. 4

   Mix well and allow to cool.

5. 5

   Preheat the oven to 160C/325F, Gas Mark 3.

6. 6

   Blend 1 oz/25 g cocoa powder with the hot milk. Use apricot jam over the baked pudding before adding the meringue.

7. 7

   Swiss Roll into the pie dish.

8. 8

   Blend the milk, sugar and eggs together, strain over the Swiss Roll.

9. 9

   Bake as above then top with a little jam or thick fruit puree before adding the meringue.