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 and Jane Grigson.
Read more about this topic: Queen Of Puddings
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“The history is always the same the product is always different and the history interests more than the product. More, that is, more. Yes. But if the product was not different the history which is the same would not be more interesting.”
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