Prince Albert pudding
COOKING TIME 2½ HOURS
SERVES 6
270g (9½oz) prunes
180g (6½oz) unsalted butter, softened
120g (4oz) caster sugar
3 eggs, separated
45g (1½oz) ground rice
120g (4oz) brown breadcrumbs
Finely grated zest of 1 unwaxed lemon
Milk, to mix
Cream or custard, to serve
LINE THE BASE OF A 1.5-LITRE (2½-pint) pudding basin with a circle of greaseproof paper. Slice the prunes in half, removing the stones. Melt 60g (2oz) of the butter in a small saucepan, then dip the prune halves into the melted butter and use them to completely line the basin, placing the fleshy side against the basin’s edge.
IN A MIXING BOWL, cream together the rest of the butter with the sugar until pale and fluffy. Beat in the egg yolks and fold in the ground rice, breadcrumbs and lemon zest. Mix with enough milk to reach a soft dropping consistency.
IN A CLEAN BOWL, beat the egg whites to a stiff froth, fold into the pudding mixture and spoon it carefully into the prune-lined basin. Cover securely with a lid or foil and steam for 2½ hours. Turn out and serve with cream or custard.
Like Queen Victoria, it seems husband Albert was also partial to a pudding or two, and this is just one of many bespoke puds that were probably invented in the palace kitchens especially for them.