Recipe Catalog
Showing recipes for “the queen of puddings”. No recipes contain all the words, showing recipes that match some of them
The Queen of Puddings is a truly royal pudding: it was invented in the 18th century for Queen Victoria. The creaminess of the custard is combined with the aromas of lemon zest and vanilla, and the huge amount of meringue gives the dessert a very elegant look. Our version is with plum jam, but you can also try making this pudding with your favorite jam or marmalade.
10
6
50
A Trinidadian cocktail, the traditional version of which uses Guyanese demerara rum.
8
1
4
Queen of puddings is a refined dessert born from European culinary traditions. Its delicate texture made from breadcrumbs, milk, and vanilla sugar is infused with subtle citrus notes of lemon zest. Layers of raspberry jam add a light tartness, while the airy meringue baked to a golden crust makes the flavor truly royal. Historically, this pudding was a favorite treat in aristocratic homes where its balance of sweetness and lightness was appreciated. It is best served warm with whipped cream that further highlights its rich yet airy structure. This dessert is perfect for cozy family evenings as well as festive gatherings, remaining a symbol of exquisite taste and traditional culinary craftsmanship.
8
4
90
Warm chocolate puddings with whipped cream are a true delight for dessert lovers. This delicate Spanish dessert is a harmony of rich chocolate flavor and airy texture. Its history traces back to traditional European recipes where chocolate has always been a symbol of sophistication and pleasure. When warm, the pudding has a soft center resembling fondant, creating an incredible sensation of melting chocolate in the mouth. Whipped cream adds lightness and balances the richness of cocoa. It’s the perfect treat for cozy evenings, festive tables, and special occasions.
8
6
50
Warm puddings with spinach, pancetta, and Gruyère are a cozy dish of European cuisine that combines rich and delicate flavors. Pancetta adds a savory saltiness, Gruyère brings deep cheesy creaminess, and spinach adds freshness and lightness. This pudding is a great choice for dinner on cool evenings or as an original dish for a festive table. The roots of the recipe trace back to the traditions of French and Italian gastronomy where bread, cheese, and meat are combined in casseroles. In preparation, it is important to let the bread soak in the milk-egg mixture so that the texture becomes airy and the cheese melts to create an appetizing crust. It is served warm and pairs excellently with light salads or a glass of white wine.
10
5
60
Fish puddings are an exquisite dish of author cuisine, combining the tenderness of white fish and the rich aroma of smoked salmon. This gastronomic creation recalls the sophistication of French mousses but with bright notes of freshness thanks to lemon juice and parsley. The origins of the recipe stem from culinary experiments where the desire to transform simple ingredients into something refined led to this dish's creation. The puddings are prepared by marinating and whipping, achieving an airy texture that literally melts in your mouth. Their presentation with crispy salad leaves emphasizes the lightness of flavor, making them ideal for both festive dinners and pleasant home gatherings. The simplicity of ingredients and complexity of taste make these puddings a true culinary discovery.
8
6
30
A recipe from Irina Chadeeva's book "Pie Science for Beginners". Yorkshire pudding is a small bun, hollow inside, made from liquid pancake batter. In the original, they are prepared as a side dish for roast beef, and therefore the dough is made with meat juice, and the molds are greased with beef fat. But regular milk dough is no worse. Such buns contain a minimum of calories, and they can be served with a variety of fillings, both sweet and savory. You can knead the dough and watch the puddings in the oven with your children. In a very hot oven, intense steaming begins in the liquid dough. Thanks to the steam, the dough rises strongly, and since the molds are very hot, it quickly bakes on the walls. The shape of the buns is very difficult to predict , they always turn out different.
5
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20
