This is another recipe from my mum’s old handwritten recipe folder.

I’m not sure where it came from or how authentic it is.  I have googled Empress Pudding and have come up with all sorts of puddings!

My mum’s version is similar to a Queen of Puddings but has banana slices added in.

INGREDIENTS – Serves 4

• 100g fresh breadcrumbs
• Grated zest of an orange
• 25g sugar (My mum’s recipe doesn’t state what type.  I used light soft brown sugar)
• 25g butter
• 500ml milk
• 3 eggs yolks. (Save the whites for the meringue)
• 3 tbsp raspberry jam
• 2 ripe bananas

For the meringue topping:

• 3 egg whites
• 125g golden caster sugar
• 1 tsp cornflour

METHOD

• Heat the oven to 190C/GM5 and butter a large pie dish. (Mine measured 28cm x 20cm x 5cm deep)
• Place the breadcrumbs in a basin with the orange zest, sugar and butter, cut into small pieces.

• Heat the milk until almost boiling, pour over the breadcrumbs and leave for 15 minutes.

• Add the egg yolks and stir well. Pour into the pie dish.

• Place in the preheated oven and bake for 25-30 minutes until set.  You can make this in advance if you wish.

• Remove from the oven and cool for about 10 minutes.  Spread the jam over the surface of the pudding.

• Peel and slice the bananas.  Arrange over the jam in a single layer.

• Whisk the egg whites until stiff  and add half the caster sugar, a spoonful at a time. Whisk between spoonfuls.
• Add the cornflour, beat and then add the remainder of the sugar, as before, until you have a gorgeously thick, smooth and glossy meringue.

• Pile the meringue over the pudding  and return to the oven for a further 20 minutes until the meringue is a pale golden brown.

I think this pudding tastes better at room temperature rather than hot straight from the oven.  I cook it before dinner and then leave it in the turned off oven until we are ready to serve it.