Guards Pudding

Guard's Pudding

The recipe for Guard's Pudding was traditionally served to the officers and Guards on duty at St James Palace or Whitehall

Method

Serves 6

Prepare a 15cm (2pt)pudding dish. Grease and flour the surfaces.

Blend the margarine and sugar together until creamy.

Add the eggs, one at a time, and blend well.

Fold in the bicarb, breadcrumbs, oats, ginger and honey. Do not over mix.

125g Margarine
125g Brown Sugar
0.5 tsp Bicarbonate of Soda
60g Wholemeal Breadcrumbs
65g Oats
2 Eggs
1 tbsp Honey
18g Ginger

Additional Honey and Fresh Cream to Serve

Total Cost:  £1.34

Cost per Portion:  22p (Plus Garnish)

Place the mixture into the prepared pudding dish and cover with foil.

Place the pudding into a steamer and cook for 90 minutes.

When cooked, turn out the pudding and serve with a spoonful of honey and a pouring of fresh cream.

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Warm Lemon Meringue Pot

Warm Lemon Meringue Pot

Method

Lemon Meringue Pot

Preheat your oven to Moderately hot.

Combine the cornflour and 110g of sugar in a small pan. Gradually add the lemon juice and water, stir until smooth. Cook, stirring constantly, until mixture boils and thickens. Reduce heat and simmer for one minute, and continue stirring. Remove from the heat and whisk in the lemon rind, egg yolks, butter and cream.

2 tbsp Cornflour
110g Caster Sugar
60ml Lemon Juice
125ml Water
1 tsp Grated Lemon Rind
2 Eggs (Separated)
30g Butter
2 tbsp Whipping Cream
75g Caster Sugar

Total Cost:  £1.75

Cost per Portion:  44p

Divide the mixture between 4 (125ml) ovenproof cups/dishes. Place on a baking tray.

Beat the egg whites until soft peaks form and then gradually add the 75g of sugar to form the meringue.

Finally divide and spoon the meringue into the cups/dishes on top of the filling.

Place the cups into the oven for 5 minutes or until lightly browned.

Serve immediately.

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