Dessert Recipes > Queen Mab Pudding

How to make Queen Mab Pudding:
Named after the Queen of the Fairies, this pudding is an extra creamy custard which sets more stiffly than a usual custard because it is fortified with gelatin. The crystallized fruits add flavor, interest and color to the pudding.


6 egg yolks, well beaten
1 pint of milk
1/2 cup sugar
1/2 pint cream, whipped until stiff
enough gelatin to set total amount of liquid in recipe as per packet instructions
1/4 pint water
2 tablespoons glace cherries
2 tablespoons crystallized fruit
1 lemon
vanilla extract
(see measure conversions for more information)


- Put the milk into a pan with the thinly pared rind of lemon.
- Bring to the boil, cool for a few minutes.
- Remove the rind and pour the milk over the beaten yolks.
- Stir over a low heat until a thick custard is formed.
- Do not boil.
- Dissolve gelatin in warmed water and add the custard.
- When cold, add crystallized fruits and chopped glace cherries.
- When quite cold, fold in whipped cream.
- Put into a wetted mould and place in fridge to set.