Name: Queen of Puddings Recipe
Prep time: 15 min
Cook time: PT-490304H52M29S
Total time: PT-490304H52M29S
Cuisine: British
Ingredients: 550ml milk; 25g butter, plus extra for the dish; 1 lemon, zested; 100g fresh white breadcrumbs; 40g caster sugar (from the total 240g); 4 egg yolks (from separated eggs); 4 egg whites (from separated eggs); 200g caster sugar (remaining from total 240g); 6-8 tbsp raspberry jam

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Introduction

Queen of Puddings is a classic British dessert featuring a creamy breadcrumb custard base topped with a layer of tangy raspberry jam and a cloud of golden, glossy meringue. It’s a comforting, elegant treat that’s surprisingly simple to make at home.

The dish is a round dessert served in a white ceramic dish placed on a round wooden board, sitting on a white marbled surface. It has three visible layers: the top layer is a swirled, golden-brown meringue with a fluffy, slightly crispy texture, the middle layer is a thick white cream, and the bottom layer reveals a mix of bright red berry sauce and pale yellow cake. A portion is scooped out revealing the colorful cross-section inside. Nearby, there is a metal spoon resting on a pink cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

550ml milk
25g butter, plus extra for the dish
1 lemon, zested
100g fresh white breadcrumbs
240g caster sugar
4 eggs, yolks and whites separated
6-8 tbsp raspberry jam

Instructions

Step 1: Warm the milk in a small saucepan over low heat until it is simmering. Remove from the heat and stir in the butter, lemon zest, breadcrumbs, and 40g of the caster sugar. Leave this mixture to soak for 30 minutes until the breadcrumbs have absorbed the liquid and the mixture has cooled.
Step 2: Preheat the oven to 180°C (160°C fan)/gas mark 4. Butter a medium-large baking or pie dish (around 22cm diameter). Once the breadcrumb mixture is cool, stir in the egg yolks and pour into the prepared dish. Bake for 30 minutes, or until the mixture has set like a custard.
Step 3: Warm the raspberry jam in a small saucepan over low heat to loosen it. Spread a thin layer of the jam over the baked breadcrumb base. Adjust the amount of jam depending on the depth of your dish.
Step 4: Reduce the oven temperature to 160°C (140°C fan)/gas mark 2. In a clean bowl, whisk the egg whites to stiff peaks using an electric whisk or stand mixer. Gradually whisk in the remaining 200g caster sugar a little at a time until the meringue is glossy and stands upright.
Step 5: Spoon or pipe the meringue evenly over the jam layer. Bake for another 20-30 minutes until the meringue is golden and set. Serve warm for the best experience.

Tips & Variations

For a citrus twist, try adding orange zest instead of lemon zest.
Use a piping bag to create decorative peaks on the meringue for a more elegant presentation.
Fresh or frozen berries can be used instead of jam for a fresher fruit layer.
Ensure no yolk gets into the egg whites when separating to achieve perfect stiff peaks.

Storage

Queen of Puddings is best served fresh and warm, but it can be stored in the refrigerator in an airtight container for up to 2 days. Reheat gently in a low oven to restore warmth and meringue texture, avoiding the microwave to prevent the meringue from becoming chewy.

How to Serve

A round white dish contains a dessert with three visible layers: the bottom layer is a light yellow sponge cake, the middle layer is a bright red and somewhat chunky berry filling, and the top layer is a thick, fluffy white meringue with browned peaks and swirls, giving it a textured and cloud-like appearance. A wedge is missing, showing the cross-section of the layers. The dish sits on a round wooden board placed on a soft pink cloth, with a silver spoon resting nearby on the surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Queen of Puddings in advance?

You can prepare the breadcrumb base ahead of time and refrigerate it before baking. However, it’s best to add the jam and meringue topping just before baking to maintain the right texture and freshness.

What can I do if my meringue collapses?

Meringue can collapse if the sugar is not fully dissolved or if there is any fat contamination. Make sure to whisk the egg whites in a perfectly clean bowl and gradually add sugar while whisking until the mixture is glossy and forms stiff peaks.