Queen of Puddings

Name: Queen of Puddings
Cook time: 85 min
Total time: 85 min
Yield: 6 servings
Cuisine: British
Ingredients: 600ml Whole Milk; 25g Unsalted Butter; 60g Caster Sugar; 1 lemon zests of Lemon Zest, finely grated; 1 tsp Vanilla Extract; 90g White Breadcrumbs, fresh; 3 large Egg Yolks; 200g Raspberry Jam; 3 large Egg Whites; 150g Caster Sugar

Queen of Puddings is a classic British baked custard made rich with breadcrumbs, fragrant lemon and vanilla, then crowned with a jewel-like layer of raspberry jam and a cloud of golden meringue. It’s comforting and elegant at once — tangy, sweet and beautifully textured — perfect for sharing after a roast or with afternoon tea.

Queen of Puddings is a classic British baked custard made rich with breadcrumbs, fragrant lemon and vanilla, then crowned with a j... Show more

Traditional British Recipe

Health Grade

E · Indulgent

Time

1 hr20 min

Price

0,42 €

Calories

422 kcal

vegetarian

low calorie

low sodium

kid friendly

Method

Heat the oven

Heat the oven to 180° C. Set a rack in the middle and place an empty 1.5-litre baking dish nearby so the pudding is ready to assemble as soon as the custard is mixed.

Prep lemon and eggs

Wash and dry the lemon, then finely grate only the yellow zest, stopping before you reach the bitter white pith. Tear the white bread into pieces and pulse or rub it into soft fresh breadcrumbs until you have about 90 g. Separate 3 eggs, putting the egg yolks in one bowl and the egg whites in a large clean bowl for later.

Warm the milk

Pour the whole milk into a saucepan with the unsalted butter, 60 g of the caster sugar, the grated zest, and the vanilla extract. Heat gently, stirring now and then, until the butter has melted and the milk is steaming, then take the pan off the heat. Do not let it boil hard or the mixture can taste cooked and may be more likely to catch the yolks later.

Soak the crumbs

Stir the fresh breadcrumbs into the hot milk mixture until every crumb is moistened. Leave it to stand for 10 minutes so the crumbs can swell and thicken the base.

Whisk in yolks

Beat the egg yolks lightly, then whisk them into the breadcrumb mixture until it looks smooth and evenly yellow. If the mixture still feels very hot, let it cool briefly first so the yolks thicken the custard instead of scrambling. Pour the mixture into the baking dish and level the top.

Bake the base

Bake the custard base for 25–30 minutes, until it is just set around the edges and has only the slightest wobble in the centre. The top should be pale golden rather than deeply browned.

Spread the jam

Take the dish from the oven and let it sit for 5 minutes so the surface firms up slightly. Spoon the raspberry jam over the warm custard and spread it gently into an even layer, going right to the edges without pressing down into the base.

Whip the meringue

Using a whisk or mixer, beat the egg whites to soft peaks. Add the remaining sugar a spoonful at a time, whisking well after each addition, until the meringue is thick, glossy, and holds firm peaks when you lift the whisk.

Top and bake

Spoon the meringue over the jam, then spread it lightly and pull the surface into swirls and little peaks so it browns attractively. Return the pudding to the oven for 15–20 minutes, until the meringue is crisp on the ridges and lightly golden. Let it settle for a few minutes before serving warm.

Ingredients

Method

For 6 servings

Adjust servings

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

422 kcal

21% of Daily kcal

Protein

8.9 g

18% RDI

Fat

10 g

4.8g sat fat

Carbs

74 g

27% RDI

Sugar

57 g

100% RDI

Fiber

1.2 g

4% RDI

Salt

0.3 g

6% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

E · 2.9 / 10

Comments

Click to rate

Ingredients

For 6 servings

Adjust servings

For the breadcrumb custard base

600ml Whole Milk
25g Unsalted Butter
60g Caster Sugar
1 lemon zests of Lemon Zest, finely grated
1 tsp Vanilla Extract
90g White Breadcrumbs, fresh
3 large Egg Yolks

For the jam layer

200g Raspberry Jam

For the meringue topping

3 large Egg Whites
150g Caster Sugar

🧂 Plus ~1g of salt

Queen of Puddings

Method

Heat the oven

Prep lemon and eggs

Warm the milk

Soak the crumbs

Whisk in yolks

Bake the base

Spread the jam

Whip the meringue

Top and bake

Ingredients

Method

For the breadcrumb custard base

For the jam layer

For the meringue topping

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the breadcrumb custard base

For the jam layer

For the meringue topping

You might also like