Anna Hindley, VPFA Office

I was raised in London, England, by American and British parents. I was going to share my paternal grandmother’s Yorkshire pudding recipe, even though she’s from Nottinghamshire, but I see Shannon Rose from Human Resources (ELR) has shared a recipe for Dutch Baby,  which is practically the same thing, except that Yorkshire pudding has no sugar and should be cooked in beef dripping and served with roast beef. 

To serve after your roast beef dinner with all the trimmings, nothing beats Queen Pudding, a recipe that may not have been born out of rationing after WWII, but certainly makes the most out of a few basic ingredients.  In my family it is traditional to discuss whether this is the Queen of Puddings or a pudding* fit for a queen; it may be both.

Warm over low heat…     ….2 cups milk
Add…                               …2 Tbsp butter
Stir in…                            …2 cups breadcrumbs**
                                         … 2 Tbsp sugar
                                         …2 egg yolks
                                         …1 tsp vanilla

Pour into a buttered ovenproof dish and bake at 350^oF for 35 minutes until set.

When ready to serve…

My grandmother would spread a teaspoon of apricot or raspberry jam over the base, I don’t; it’s up to you.

Whip to soft peaks…       …2 egg whites
Fold in…                          …2 Tbsp bakers’ sugar

Pile meringue over base and bake for 350^oF for another 15 minutes until meringue is golden.

Serve warm, eat leftovers (ha ha) for breakfast.

Notes

*In Britain, pudding is any sweet dish served after a meal. 

**I tear the insides out of a day-old French Loaf, use what you like, but do not use Panko here!!