I’ts hard to believe we have almost finished the A to Challenge for the month of April. I wish they held this challenge more than once a year. Its okay that they don’t because we can always create our own challenges.
In the meantime I would like to let you know we are on the Letter Q. Let me tell you it was hard to find a Board Game that starts with the Letter Q but I did. I believe Qin is a game David would enjoy.
Product Description
Same Great Game, But With A Completely New Twist! Inside You’ll Find New Rules For Odd Numbers Of Players, A Hilarious New 4Th Round And Of Course… All New Cards! Instead Of Famous People, We Crammed Famous Things Into This Game! Now You’ll Be Guessing Titles Of Famous Books, Songs, Movies, TV Shows And Lots More!
From the Manufacturer
In Qin players colonize the Chinese hinterland, seize territories, and expand their influence by placing tiles and pagodas. A move is simple: You choose one out of three tiles from your hand, place it onto the grid of the board, then draw a new tile. Each tile shows two landscapes. If you create a territory that consists of at least two spaces of the same landscape, you seize it.
You can also expand your territories, take over territories from other players, and connect your territories to villages on the board. All of this enables you to place pagodas. The player who is first to get rid of all his pagodas wins.
For a dessert beginning with the Letter Q there isn’t many but I did find a dessert called Queen of Puddings which is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture.
Then you spread the dessert with Jam and top with Meringue. Similar recipes are called Monmouth Pudding and Manchester Pudding. Have you heard of this dessert before today?
Queen of Puddings
Ingredients:
For the base
- 1 pint full-fat Milk
- 1 oz Butter plus extra for greasing the dish
- 1 Lemon, zest finely grated
- 2 oz Caster Sugar
- 3 Eggs yolks only
- 3 oz fresh white Breadcrumbs
For the meringue
- 6 oz Caster Sugar
- 3 Eggs whites only
For the Fruit Jam
- 7 oz fresh mixed Summer Fruits, or 5 2 oz frozen. (Or you can use Raspberry Jam if you prefer.)
- 7 Caster Sugar (or to taste)
To serve
- Pouring Cream
- Method:
- Preheat the oven to 325 F and grease a 1 pint shallow ovenproof dish (one that will fit into a roasting tin) with butter.
- For the base, very gently warm the Milk in a small saucepan. Add the Butter, Lemon zest and 2 oz of Sugar, stir until dissolved.
- Lightly whisk the Egg yolks in a bowl. Slowly pour the warm Milk into the Eggs, while whisking.
- Sprinkle the breadcrumbs over the base of the buttered dish and pour over the custard. Leave standing for 15 minutes, so the breadcrumbs absorb the liquid.
- Carefully transfer the dish to a roasting tin and fill the tin halfway with hot water. Bake the custard in the preheated oven for about 25-30 minutes until the custard has set. Remove from the oven and set aside to cool a little.
- Meanwhile, put the mixed summer Fruits into a pan and warm over a gentle heat. Once they’ve softened and released their juice, add the Sugar and cook for a further three minutes.
- Heat gently until you have a Jam-like consistency. If you are using frozen Berries they will release more liquid so you might need to cook for longer to thicken to the right Jam consistency.
- Whisk the Egg whites using an electric hand whisk on full speed until stiff peaks form when the whisk is removed. Add the remaining 6 oz Sugar a teaspoon at a time, still whisking on maximum speed until the mixture is stiff and shiny. Transfer the Meringue mixture to a piping bag.
- Spread 4-5 tablespoons of the Fruit Jam over the set custard, then pipe the Meringue on top.
- Lower the oven temperature and return the Pudding to the oven (not in the roasting tin with water) for about 25-30 minutes until the Meringue is pale golden all over and crisp. Serve at once with pouring cream.
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Thank you,
Glenda, Charlie and David Cates
