Nana’s Queen of Puddings Recipe

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“People don’t realize how easy they have it these days. Most kids have never known what it’s like to go without anything. They want something, they get it. If there isn’t enough money, they charge it. We never wanted anything because we never realized we could have anything. We never missed what we never had. Things were much simpler back then, and we were stronger for it. We worked together to keep the house in order, to put food on the table. We kept things going.”
~ Clara Cannucciari, Clara’s Kitchen: Wisdom, Memories, and Recipes from the Great Depression

 

My Nana grew up during the Depression. Her father was a bank manager. When it all fell apart and he lost his job and their family home, they all moved back in with Nana’s grandparents. This pudding became their household staple for special occasions. It was fancy enough to serve when guests came for dinner, or at a birthday meal, and you could make it from staples found in your pantry. A good and economical twist on traditional bread-and-butter pudding, Queen of Puddings is topped with a luscious layer of meringue.

My beautiful Nana would often whip us up one of these puddings when we went to stay with her overnight. I think I liked the name of this dish as much as the pudding itself. Queen of Puddings does sound rather impressive, don’t you think?

It is easy to make, and is delicious hot or cold. Serve with ice-cream or cream for something a little special.

I often make it when neighbours pop in for dinner, or if I am feeding a crew of hungry workers.

The images in this blog post are for a double batch of pudding, just so you know 🙂 .

And here’s my beautiful Nana, who lives on in my kitchen through her recipes. I still miss her so much, but I feel her around me often.

nana-pa-ron

 

Ingredients:

4 large stale croissants (or 4 to 6 slices of stale white bread – crusts removed), butter, strawberry jam, 1 teaspoon of vanilla, 2 eggs – separated, 300 ml milk, 2 tablespoons castor sugar, optional handful of sultanas and optional extra spoonful of sugar, extra butter to grease dish

Method:

Slice croissants in half lengthways (like you were opening one out to make a sandwich), spread thinly with butter and then with jam.

Layer the croissants into a deep buttered dish, and then sprinkle with a handful of sultanas if you wish.

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Place another layer of croissants on top, jam side up.

Whisk the milk and egg yolk together and add the vanilla. If you like, you can add a little sugar to the custard. It depends on how sweet you like your puddings.

Pour the egg mixture over the croissants and let them soak it up for ten minutes or so. Press down once or twice with a fork or the back of a spoon to make sure that all the dry pieces become moist.

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2016-04-01 15.49.38Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).

Bake the pudding for 40 minutes or until risen and golden.

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Beat the remaining sugar and egg white into a meringue. Spread over the hot pudding and then return to the oven for ten to fifteen minutes or until golden and a little crispy on top.

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Serve on its own or with a little cream, yoghurt or icecream.

Easy, yummy and filling. Thanks, Nana!

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5 thoughts on “Nana’s Queen of Puddings Recipe

  1. What a fantastic photo of your Nana and yes, times were definitely different back then. Sometimes I wish we could take our kids (and ourselves) back in time to help them appreciate things more. My husband’s mum still makes this Queen Pudding recipe occasionally. I love it!

  2. In the USA we know it as bread pudding…not as grand a name as Queen Pudding. Any left over stale bread will do. We often add raisins and cinnamon.

  3. Hi Nicole, I loved this post and I too owe many of my favourite recipes to my own special loved ones, including my parents and great aunt. Having lived with all of them as both a child and again many years later during their final years I found myself privileged enough to receive many of their favourite recipes and their favourite memories. Stew and dumplings, scones, trifles and puddings, baked diners with all the trimmings bring back such wonderful memories (both of my own and of theirs), and also allow me to make many new precious ones with my own children, husband and dear friends. Guess I am an old fashioned girl who really does believe that the hearth truly is the heart of the home, and it is with great happiness that I know that when I am there so are they.. Blessed Be. AmberStar

  4. ah yes remember that dessert. My sister and I were having a discussion last week about some people not having enough money for food and waiting for the next bit of income coming in. WE both said we didn’t realise as kids we were poor. There was always food on the table, and certainly plenty of milk being on a dairy farm. There was a large vegetable garden and a huge orchard, in face 2 orchards on the farm. We ate our own meat and cured our own hams and bacon and made butter and jams etc. My sister also said that she had a conversation with our (late) Dad on a similar vein at one stage. And he said basically the same thing – there was always plenty to eat and do. All without credit cards or booking it up at the grocer. Looking back we were the lucky ones.

  5. Reblogged this on ravenhawks' magazine and commented:
    Beautiful pudding. I grew up on a farm too. There was always food to eat and work to do.spring there was plums and strawberries to pick and jams and jellies to make, cows to milk and gardens to weed. Yeah, I don’t know if I miss it but the values it taught I appreciate.

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