Forum Thermomix

Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: achookwoman on April 06, 2010, 12:51:04 pm

Title: Queen of Puddings
Post by: achookwoman on April 06, 2010, 12:51:04 pm
This is one of those old fashioned desserts.  It is easy, inexpensive in that you have most of the ingredients on hand,  and uses fresh bread crumbs.  It is also flexible in that you can make the middle layer to suit what you have on hand.   It is traditionally made with lemon butter,  but today I didn't have any so I used what I had,  which was raspberry jam and the last of the Autumn raspberries.  I have been thinking of making it for some time but was undecided as to whether to cook the custard first or  pour the uncooked custard mix over the breadcrumbs and then cook it.   Thermomixer solved the problem for me today when he posted his B&B pud,  Aussie Style.  He cooked it in the Varoma.


50g. sugar
Peel of 1/2 a lemon.
185g. milk
65g. cream
2 egg yolks
1 cup of fresh white breadcrumbs

Filling layer, e.g. lemon butter, jam, cooked rhubarb,  fruit-cooked or fresh.

2 egg whites
30g caster sugar


Zap lemon peel with sugar on TMX bowl
Add milk,cream, egg yolks, mix 15 sec. on speed 3.
Select a heat proof baking dish that will fit into the Varoma,  and will accommadate the breadcrumbs and the mix in the bowl.   ( about 350g )
Place the bread crumbs into the dish and pour over the contents in the TMX bowl.
Cover the baking dish with glad wrap,  and place in Varoma,  I put an egg ring under the baking dish so that  plenty of steam would circulate around the dish.
Place 750g of warm water in the bowl, Varoma temp. for 20 mins. speed 3
Place Varoma on TMX and steam
After 20 mins. check that custard is set, ( it will set up after you remove it from Varoma)
Remove glad wrap,  let stand for 5 to 10 mins. During this time you could beat the egg whites until stiff adding the caster sugar gradually.
When the custard has set up a little on standing,  spread a thin layer of filling over the custard.
Spread the egg whites over the filling, covering right up to the edge of the baking dish.
Place in a preheated oven 200,  to set the egg white and lightly brown the top.

This makes 4 generous serves.

The custard could be flavored with spices instead of the lemon zest.

Members' comments
JD - How easy is this one Chookie.  It is delicious.  I used about 1/2 cup pureed stewed apricots I've had in the freezer for ages as the filling.  I think it was even better cold than hot - I loved it. DH thought it was a bit sweet so I will cut the sugar slightly next time.

MJ - The Queen Pudding that I make uses cake crumbs. I use barely any sugar in the custard.

JD - Between this recipe and MJ's comment about using cake crumbs I have today made a version I will call Black Forest Queen of Puddings.

25g sugar
10g cocoa
185g milk
65g cream
2 egg yolks

1 cup (100g) ILB's Bimby Chocolate Cake - crumbled

Cook as per Chookies recipe above and whilst cooking, prepare the filling.

1 x 400g can stoned cherries
3 level teaspoons cornflour
Place the juice from the can of cherries into a small saucepan, add some of it to the cornflour and mix that all in.  Bring to a gentle boil, stirring constantly. Add the halved cherries and allow to cool whilst the pudding is steaming. You will only need half this quantity so freeze the remainder for another time. No need to add any sugar, the surrounding mixtures are sweet enough.

Top with the meringue - 2 egg whites & 30g castor sugar and bake in a 200o oven for around 5 minutes until golden.

Chookie - Made this last night for visitors.  Used raspberry jam and frozen mixed berries under topping.  Visitor said it was her favorite pud as a child as her grandmother used to make it .  I was a bit worried as I had fiddled with the recipe and used fruit and jam,  (the original has lemon butter in the layer).  I asked her if it was up to standard,  she said it was even better.  She said that in Tasmania where they lived 50 years ago they couldn't get lemons so used any jam that they had made.  So use whatever you have for the layer.

CP - Its no secret I love Lemon Delicious, and DD23 made this last night and I think I have found another favourite dessert. Mmn, she used lemon curd to spread between the layers and then sprinkled some frozen raspberries and blackberries over the top.  love, love, love.

JD -  I used lemon curd I had previously made, had plenty of breadcrumbs in the freezer and although I had no cream, I just increased the amount of milk and it worked just fine.  Normally I would go to the shop if I am missing an ingredient but it is not always necessary to stick to a recipe completely.  A beautiful dessert Chookie, I love it at room temperature or cold.  Simple but nice enough to serve to visitors.

Cecilia - I have so much to learn, Chookie, but I thank you for this recipe.  I have been trying lots of different recipes in the Varoma today and I saved this one for last.  DH and DS have kindly devoured big helpings, but I confess I'm disappointed with my meringue this first try.  Never mind - something to strive to improve, next time around.  Cheerio and thank you for the recipe.

Cuddle cook - Recipe worked perfectly (I used store bought raspberry jam, whipped the egg whites in the cake mixer). Dh said it reminded him of his boarding school days but thankfully tastier.

Title: Re: Queen of Puddings
Post by: judydawn on April 06, 2010, 03:38:45 pm
You are right Chookie, I will love this - thank you so much  :-* :-*
Title: Re: Queen of Puddings
Post by: judydawn on April 07, 2010, 04:46:03 am
How easy is this one Chookie  ;) ;)  Have a lamb roast and vegies on out in the weber at the moment for lunch so made this for our dessert.  Couldn't wait until after the main to try it - it is delicious.  I used about 1/2 cup pureed stewed apricots I've had in the freezer for ages as the filling.  I'd say it probably is just as nice cold as hot - is it? Thanks again Chookie  :-* :-* :-*
Title: Re: Queen of Puddings
Post by: Thermomixer on April 07, 2010, 09:44:19 am
Thanks Chookie.  Glad I could help you get this into print.

Always looking for things to do with breadcrumbs and spare bread.

Sorry Chookie - I can't place it on your post:

(http://2.bp.blogspot.com/_2rdq1DU5mKY/S7sf32zZ0MI/AAAAAAAAAGc/wIuDeBNMt6U/s1600/DSC01214.JPG)

Title: Re: Queen of Puddings
Post by: cookie1 on April 08, 2010, 06:28:34 am
This brings back memories.  I just have to  make it. Thanks. :-*
Title: Re: Queen of Puddings
Post by: judydawn on April 08, 2010, 01:36:40 pm
I think it was even better cold than hot - I loved it. DH thought it was a bit sweet so I will cut the sugar slightly next time.
Title: Re: Queen of Puddings
Post by: I Love Bimby! on April 08, 2010, 01:43:46 pm
How easy is this one Chookie  ;) ;)  Have a lamb roast and vegies on out in the weber at the moment for lunch so made this for our dessert.  Couldn't wait until after the main to try it - it is delicious.  I used about 1/2 cup pureed stewed apricots I've had in the freezer for ages as the filling.  I'd say it probably is just as nice cold as hot - is it? Thanks again Chookie  :-* :-* :-*

 :o :o :o And you didn't invite me for lunch JD???  :-))  ;) :D :D :D

Sounds yummy. Might have to try the rhubarb version next time my friend visits.
Title: Re: Queen of Puddings
Post by: judydawn on April 08, 2010, 03:29:45 pm
Oh yes ILB, that would be great, the rhubarb would cut the sweetness of the custard and meringue - perfect. 
Title: Re: Queen of Puddings
Post by: achookwoman on April 13, 2010, 09:52:56 am
Thought I might try it with a spice in the custard,  may be Star  Anise.  A thin layer of Quince,  and the topping as usual.
Title: Re: Queen of Puddings
Post by: Thermomixer on April 13, 2010, 10:01:31 am
Sounds like a good idea indeed Chooike - think the start anise would go well with the quince - might be something to do with those spare quinces
Title: Re: Queen of Puddings
Post by: cookie1 on April 13, 2010, 10:15:15 am
I love quinces. I must see if I can find some.
Title: Re: Queen of Puddings
Post by: Russell on April 13, 2010, 11:27:39 am
Sounds yummy. I'm a sucker for deserts. I think I could convert it to failsafe by replacing the lemon rind with citric acid and using pear jam for the filling. Now if I only I was at home and could access my Bimby. Oh well, guess it's a Salada & cream cheese snack again :(


Russell.
Title: Re: Queen of Puddings
Post by: cathy79 on April 13, 2010, 11:32:30 am
Sounds yummy. I'm a sucker for deserts. I think I could convert it to failsafe by replacing the lemon rind with citric acid and using pear jam for the filling. Now if I only I was at home and could access my Bimby. Oh well, guess it's a Salada & cream cheese snack again :(

Russell.
Does citric acid give you the lemon flavour?  How far can you go with that idea (DH is allergic to lemon and so I miss out too.)
Title: Re: Queen of Puddings
Post by: Russell on April 13, 2010, 11:38:48 am
Sounds yummy. I'm a sucker for deserts. I think I could convert it to failsafe by replacing the lemon rind with citric acid and using pear jam for the filling. Now if I only I was at home and could access my Bimby. Oh well, guess it's a Salada & cream cheese snack again :(

Russell.
Does citric acid give you the lemon flavour?  How far can you go with that idea (DH is allergic to lemon and so I miss out too.)

Yes it does. Citric acid, su8gar, water = fake lemonade. Citric acid, sugar, jamsetta = fake lemon jam etc etc.

Russell.
Title: Re: Queen of Puddings
Post by: achookwoman on April 13, 2010, 12:11:10 pm
Last year I attended a cooking class at The Agrarian Kitchen in Tassie, where we cooked Quinces with Star Anise in the wood fired oven.We then made Ice Cream,  with  Star Anise flavor.  I have just borrowed the idea.
Title: Re: Queen of Puddings
Post by: Thermomixer on April 14, 2010, 02:11:06 am
Good work indeed Chookie.  Was it a couple of days?  How hard was it to find accommodation?  MrsT wants to go as we met Rodney D a few years ago and when she saw the cooking school advertised in the Gourmet traveller she was very keen.
Title: Re: Queen of Puddings
Post by: achookwoman on April 14, 2010, 09:28:23 am
I would strongly recommend it.  Will probably go again this year,  $275 for the day session.  No more than 8 in the class.  DH who doesn't cook was able to come to lunch and sample what we cooked.  He paid an extra $70 .  Rodney and has wife are very nice people and it was a lovely experience.  We had some problems trying to stay locally.  Think next time would stay in Hobart as it is only about 45 mins by car.  Most of what we cooked and ate was grown/raised locally.  This is what I was interested in,  what could I do in a creative manner with what we grow.  I had also made some of his recipes and liked them.  The 2 day sessions sound good,  as the courses are more than basic.  Look at the web site,  this gives some information.  Some friends who live in Williamstown,  flew down the morning of the course,  and back in the evening.   We spent a few days in Tassie.   Hope this helps.
Title: Re: Queen of Puddings
Post by: Thermomixer on April 14, 2010, 11:01:34 am
Thanks Chookie - I'd fly down and back, but MrsT will want a few days - guess that is probably what we'll do.

Also, I have posted a full size pic of the pud on the previous page and a thumbnail here - I can't post it in your entry on this thread.

(http://2.bp.blogspot.com/_2rdq1DU5mKY/S7sf32zZ0MI/AAAAAAAAAGc/wIuDeBNMt6U/s320/DSC01214.JPG)
Title: Re: Queen of Puddings
Post by: achookwoman on April 14, 2010, 12:15:29 pm
Thanks again Thermomixer,  tell Mrs T to make sure she has a Saturday in Hobart so she can go to the Salamanca market.
Title: Re: Queen of Puddings
Post by: Chelsea (Thermie Groupie) on April 14, 2010, 12:56:31 pm
And come for a cuppa with us at the other end of the state.  ;D
Title: Re: Queen of Puddings
Post by: Thermomixer on April 15, 2010, 11:12:01 am
I may have to hi-jack the tour and secretly make it a catch up with TMX users and Fee  ;) ;)  - don't tell anyone.
Title: Re: Queen of Puddings
Post by: CreamPuff63 on April 15, 2010, 02:19:34 pm
a cooking class at The Agrarian Kitchen in Tassie

was just reading an article about this in the latest Good Food magazine. looks like a lovely place to visit
Title: Re: Queen of Puddings
Post by: meganjane on May 02, 2010, 04:28:05 am
That sounds like it would be an excellent trip for my sisters and I. We go away every five years together for two weeks. Last trip was to Vietnam last year. But we've decided to start going local. We all love cooking.

The Queen Pudding that I make uses cake crumbs. I use barely any sugar in the custard.
Title: Re: Queen of Puddings
Post by: achookwoman on May 02, 2010, 08:15:08 am
MJ,  thanks for the info about the cake crumbs for the Queen of Puds.  I have some orange cake crumbs in the freezer,  do you think I could use them?
Title: Re: Queen of Puddings
Post by: meganjane on May 02, 2010, 02:27:51 pm
Sure thing! I used left over lemon cake. DH didn't see it on the bench in it's container, so it didn't get eaten....
Title: Re: Queen of Puddings
Post by: judydawn on May 05, 2010, 08:03:20 am
Between this recipe and MJ's comment about using cake crumbs I have today made a version I will call Black Forest Queen of Puddings.

25g sugar
10g cocoa
185g milk
65g cream
2 egg yolks

1 cup (100g) ILB's Bimby Chocolate Cake - crumbled

Cook as per Chookies recipe above and whilst cooking, prepare the filling.

1 x 400g can stoned cherries
3 level teaspoons cornflour
Place the juice from the can of cherries into a small saucepan, add some of it to the cornflour and mix that all in.  Bring to a gentle boil, stirring constantly. Add the halved cherries and allow to cool whilst the pudding is steaming. You will only need half this quantity so freeze the remainder for another time. No need to add any sugar, the surrounding mixtures are sweet enough.

Top with the meringue - 2 egg whites & 30g castor sugar and bake in a 200o oven for around 5 minutes until golden.
Title: Re: Queen of Puddings
Post by: achookwoman on May 05, 2010, 08:46:45 am
Wow,  JD this looks soooooooooo good.  I think I will make some of ILB's choc cake so that I can make this.
Title: Re: Queen of Puddings
Post by: judydawn on May 05, 2010, 10:01:29 am
Be interested to see what you think of it Chookie. I love an easy recipe with variations an option.
Title: Re: Queen of Puddings
Post by: I Love Bimby! on May 05, 2010, 10:26:46 am
Ohhhh JD - that sounds divine!!!  :P :-*
Title: Re: Queen of Puddings
Post by: judydawn on May 05, 2010, 10:57:50 am
It is ILB and I think it was even better when it was cold.   I used up all those bits and pieces of muffins that failed when they stuck to the pans  :-)) :-))  Knew I'd find something to do with them eventually  ;) ;)
Title: Re: Queen of Puddings
Post by: meganjane on May 05, 2010, 02:55:30 pm
Oh yum! Reminds me of my version of Nigella's Black Forest Trifle. Chocolate cake on top of tinned cherries, mixe juice with cherry brandy and pour on cake, coat with cherry jam and use chocolate custard on top, serve with cream... It's to die for.
Title: Re: Queen of Puddings
Post by: achookwoman on May 06, 2010, 01:42:47 am
Yummmmmmm  MJ,  sounds like food for visitors.
Title: Re: Queen of Puddings
Post by: achookwoman on July 04, 2010, 07:44:17 am
Made this last night for visitors.  Used raspberry jam and frozen mixed berries under topping.  Visitor said it was her favorite pud as a child as her grandmother used to make it .  I was a bit worried as I had fiddled with the recipe and used fruit and jam,  (the original has lemon butter in the layer).  I asked her if it was up to standard,  she said it was even better.  She said that in Tasmania where they lived 50 years ago they couldn't get lemons so used any jam that they had made.  So use whatever you have for the layer.
Title: Re: Queen of Puddings
Post by: Thermomixer on July 12, 2010, 06:42:03 am
Good work Chookie - bringing back memories of our childhood.  Visited my mum yesterday & found OLD recipes that I made 40 years ago.
Title: Re: Queen of Puddings
Post by: Carrie on July 12, 2010, 07:29:09 am
Oh yum. This sounds so good, will have to make it when I have enough visitors so I don't have to eat it all myself.

Just a question though, I thought we shouldn't use cling wrap in the Varoma?
Title: Re: Queen of Puddings
Post by: achookwoman on July 12, 2010, 12:13:50 pm
Carrie,  didn't know about not using cling wrap in Varoma,  perhaps someone can explain.
Title: Re: Queen of Puddings
Post by: Thermomixer on July 13, 2010, 03:16:36 am
I use it - there are concerns with some of the cheaper varieties being safe, but I don't have problems?
Title: Re: Queen of Puddings
Post by: CreamPuff63 on August 30, 2011, 02:24:36 am
Its no secret I love Lemon Delicious, and DD23 made this last night and I think I have found another favourite dessert. Mmn, she used lemon curd to spread between the layers and then sprinkled some frozen raspberries and blackberries over the top.  love, love, love  :-*
Title: Re: Queen of Puddings
Post by: achookwoman on August 30, 2011, 05:20:07 am
Cp, glad you like it with lemon. Probably my fav.
Title: Re: Queen of Puddings
Post by: judydawn on June 09, 2012, 07:10:14 am
It's been a while since I made this one but it was on this week's menu plan and it is so easy to whip up using things on hand.  I used lemon curd I had previously made, had plenty of breadcrumbs in the freezer and although I had no cream, I just increased the amount of milk and it worked just fine.  Normally I would go to the shop if I am missing an ingredient but it is not always necessary to stick to a recipe completely.  A beautiful dessert Chookie, I love it at room temperature or cold.  Simple but nice enough to serve to visitors.
Title: Re: Queen of Puddings
Post by: achookwoman on June 09, 2012, 09:03:16 am
Judy,  so glad you liked it. ;D  I am going to make it for family on Monday.  Will probably use raspberry jam as i have plenty.
Title: Re: Queen of Puddings
Post by: Halex on June 09, 2012, 09:28:10 am
Looks good, I have some lemon curd I made from a recipe by The British Larder.

Did you make this in the varoma?

I might have to do this in ramekins, I dont think Ihave a dish that woud fit in the varoma.

H :)
Title: Re: Queen of Puddings
Post by: achookwoman on June 09, 2012, 09:37:53 am
H,  try some of your dishes in the Varoma before you make this,  You might be surprised what fits.  i put a small egg ring under the dish for better steam circulation.  ( I also did this with Corned Beef.)
Title: Re: Queen of Puddings
Post by: cecilia on September 08, 2012, 12:11:29 pm
I have so much to learn, Chookie, but I thank you for this recipe.  I have been trying lots of different recipes in the Varoma today and I saved this one for last.  DH and DS have kindly devoured big helpings, but I confess I'm disappointed with my meringue this first try.  Never mind - something to strive to improve, next time around.  Cheerio and thank you for the recipe.
Title: Re: Queen of Puddings
Post by: CreamPuff63 on September 09, 2012, 12:58:54 am
I like QOP just a bit more than Lemon Delicous
Title: Re: Queen of Puddings
Post by: EmeraldSue on March 23, 2013, 05:13:34 am
U
Title: Re: Queen of Puddings
Post by: judydawn on March 23, 2013, 06:23:46 am
You wanted to say something ES  ;)
Title: Re: Queen of Puddings
Post by: Cuddle_cook on July 07, 2013, 12:18:51 pm
Thanks chookie - made this last night as a follow up to the entirely too healthy chow mein :-) Stoked because I've found an oval dish that balances well in the varoma a couple of cm's above the base.

Recipe worked perfectly (I used store bought raspberry jam, whipped the egg whites in the cake mixer). Dh said it reminded him of his boarding school days but thankfully tastier.
Title: Re: Queen of Puddings
Post by: achookwoman on July 07, 2013, 09:53:29 pm
Cuddlecook, glad you enjoyed it.  Don't know about the boarding school reminder, though  :D
Title: Re: Queen of Puddings
Post by: cookie1 on January 05, 2014, 12:34:08 pm
I have just been watching the contestants on the Great British Bake off make this. (Gem TV 7.30-8.40).  I have enjoyed seeing how everyone went about it. No thermomix though.  :'(
Title: Re: Queen of Puddings
Post by: achookwoman on January 05, 2014, 10:01:03 pm
Thanks Cookie. I would have liked to have seen this.  Did you pick up any tips. .?
Title: Re: Queen of Puddings
Post by: Kimmyh on January 06, 2014, 09:35:54 am
I watched it too cookie. I learnt that it's not worth trying to make custard without a thermomix!
Enjoyed the streusel making too.
Title: Re: Queen of Puddings
Post by: cookie1 on January 06, 2014, 11:36:48 am
Not really Chookie. Paul Hollywood likes everything exactly his way. I do enjoy it though.
Title: Re: Queen of Puddings
Post by: judydawn on March 26, 2018, 10:26:34 am
Last night I made some quince paste and at the end I thought it was too thick.  I added some water and mixed it through for a minute or so but then it didnít set in the little tubs.  What to do with it?  Thought Iíd try this recipe and it was a great success. 2 little tubs used, 9 to go.  Took only 3 minutes to brown the meringue in the air fryer at 195 degrees.
Title: Re: Queen of Puddings
Post by: achookwoman on March 26, 2018, 10:48:21 am
Yummo, Judy.  Quince paste can be a bit tricky.  You put it to good use.
Title: Re: Queen of Puddings
Post by: cookie1 on March 26, 2018, 11:38:02 am
It looks yum Judy.
Title: Re: Queen of Puddings
Post by: judydawn on March 26, 2018, 01:29:22 pm
Thanks girls.  Iíve spent some time searching for other ideas and have found plenty of things to do with it.
Title: Re: Queen of Puddings
Post by: Cornish Cream on March 26, 2018, 02:15:37 pm
I don't think I have eaten Queen of Puddings Judy but I do love meringue,so I would probably love it LOL.
Title: Re: Queen of Puddings
Post by: achookwoman on March 26, 2018, 09:35:06 pm
Judy, any recipe that uses jam would be ok. I love the challenge of using  Ď mistakesí.
CC, you surprise me.  I thought Queen of Puddings was a classic English Pud.
Title: Re: Queen of Puddings
Post by: judydawn on March 26, 2018, 11:56:13 pm
It is of a jam consistency Chookie and therefore will not be a problem using up.  Iíve had enough quinces given to me for 2 more batches of paste so will not cook the next batch so long.

Denise, do try this recipe - you should have all the ingredients on hand and if you donít have cream you can use all milk instead as Iíve done on a couple of occasions.
Title: Re: Queen of Puddings
Post by: Cornish Cream on March 27, 2018, 02:14:12 pm
Judy, any recipe that uses jam would be ok. I love the challenge of using  Ď mistakesí.
CC, you surprise me.  I thought Queen of Puddings was a classic English Pud.
You are right Chookie, Queen of Puddings is a classic English Pud but I have never eaten or made it. When growing up my Mum seem to make endless Rice Pudding for dessert seeing it was my Dadís favourite LOL

It is of a jam consistency Chookie and therefore will not be a problem using up.  Iíve had enough quinces given to me for 2 more batches of paste so will not cook the next batch so long.

Denise, do try this recipe - you should have all the ingredients on hand and if you donít have cream you can use all milk instead as Iíve done on a couple of occasions.
I might try it one day Judy but DH isnít keen on meringue :-))