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Queen of Puddings
Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue.〔(Raspberry Queen of Puddings ) recipe by Marguerite Patten, accessed May 2012〕 Similar recipes are called Monmouth Pudding and Manchester Pudding.〔(【引用サイトリンク】url=http://www.hospitalityinfocentre.co.uk/British%20Dishes/queen_of_puddings.htm )〕
==History==
Variant forms of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century. ''The Closet Opened'' was posthumously published in 1699 by a servant and his son and in it Sir Kenelm Digby talks of many puddings including one that involves soaking bread in milk. There was a whole variety of puddings that could be made using the remains of some bread and some warm milk. A ''Monmouth Pudding'' is said to consist of layers of meringue, jam or seasonal fruit and bread soaked in milk,〔 whilst ''Manchester Pudding'' is similar but contains egg yolks (but some have speculated that this name was just a synonym for the ''Queen of Puddings'').〔 Typical recipes for modern Queen of Puddings can be found in many post-war British cookbooks, such as those of Marguerite Patten,〔 Delia Smith〔(Queen of Puddings ) recipe from Delia Smith Online
〕 and Jane Grigson.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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