Skip to main content
Dessert

Meringue Pudding

A baked pudding made from stale bread crumbs, milk, egg yolks, butter, sugar, lemon rind, topped with preserves and meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Meringue Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the base

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, combine stale bread crumbs, milk, egg yolks, butter, sugar, salt, and lemon rind.

  3. Pour the mixture into a baking dish and bake until set.

Top and finish

  1. Once cool, spread preserves or jelly on top.

  2. In a separate bowl, beat egg whites until soft peaks form, then gradually add powdered sugar.

  3. Spread the meringue over the pudding and brown in the oven.

  4. Serve with cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Egg yolks set the custard and enrich it, while whites whip into the meringue topping.
Bread crumbs
Absorb the milk and egg to form the soft, body of the pudding.
Milk
Provides the liquid that sets with the eggs into a custard.
Butter
Adds fat for richness and a tender texture in the custard.
Sugar
Sweetens the custard and helps stabilize the egg white meringue.

The step that matters

Beating the egg whites. Whites must be beaten to soft peaks and sugar added gradually so they hold air and form a stable meringue. Under-beaten or greasy whites will weep or collapse, and the topping will not brown well.

Swap the lemon

How well each one fits the dish's main ingredients (bread, milk, egg, butter, sugar, cream):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Lemonthe original

Fit is the average pairing score against bread, milk, egg, butter, sugar, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More meringue pudding recipes

Lemon 32Apple 22Cream 9Chocolate 8Rice 5Cornstarch 4 See all 31 →

You might also like

Lemon CakeLemon Cake228 recipesBread PuddingBread Pudding153 recipesLemon IceLemon Ice147 recipesLemon SherbetLemon Sherbet103 recipes