Cheese Souffle Pudding from England and Queen of Puddings from England are 2 great hearty recipes to make for your next international dinner or brunch. TA TA!
I am putting up recipes from my vast collection that are unusual, hard to find, or are just different in case any searchers are looking for hard to find recipes they remember from childhood that are lost. So far, the recipes I’m putting up are getting lots of views, so I will keep going at it.
These recipes look great to serve to family or guests anytime, too. Have fun and Happy Cooking! Ta Ta!
CHEESE SOUFFLE’ PUDDING: In a mixing bowl, mix together 2 oz. fresh bread crumbs, 3 oz. grated cheese of your choice, 1/2 t. dry mustard, a pinch of salt, and a pinch of cayenne pepper. Stir in 3/4 pint of hot milk, and after 1 minute, stir in 2 large beaten egg yolks. In a separate bowl, beat the 2 large egg whites until it has stiff peaks. Fold egg whites into the mixture. Pour into a greased casserole dish and bake for 25 – 35 minutes in the oven, on second shelf down position at 400 degrees.
QUEEN OF PUDDINGS: In a saucepan, Allow the rind of 1 lemon to steep in 2 C milk for 1 hour. Then remove the rind and bring the milk to a boil. In another bowl, mix together 1/4 C sugar, 1 C fresh bread crumbs, 1/2 stick softened butter, and strain the hot milk over them. Beat 2 large egg yolks a little and stir the hot bread-milk mixture into them. Turn into a greased pie dish. Bake at 325 – 350 degrees on the fourth shelf down position, for 30 minutes. In a separate bowl, beat the 2 large egg whites very stiffly and fold in 3 T. fine sugar. Spread 4 T. warmed raspberry jelly on the pudding, pile the egg white meringue on top. Sprinkle with a little fine sugar and return to oven for 10 – 15 minutes to set.
These two recipes look great to serve at an international pot luck or anytime you want to introduce foods from different lands to your kids or classroom. Be sure to check out my many other recipe articles in Bukisa! Have fun and Happy Cooking!