Queen of puddings

Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg mixture, spread with jam and topped with meringue. Similar recipes are called Monmouth Pudding and Manchester Pudding. 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. In it, Sir Kenelm Digby talks of many puddings, including one that involves soaking bread in milk. There were a variety of puddings made using the remains of bread and 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 . Several reference works date this variation layered pudding to the nineteenth century, including in the United States.

Source: Wikipedia