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Queen of Puddings

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About the bake

This delicious British classic is great comfort food for all the family. A soft layer of breadcrumbs coated in custard and topped with raspberry jam and a fluffy meringue…bliss! You can make one large pudding or a few smaller individual ones. Try also using our rose water and strawberry jam recipe for the topping.

120Total Time
30Prep Time
50Bake Time
4Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 4) and grease a 20cm pie dish.

  2. Step 2:

    In a saucepan heat the butter, milk, cream, vanilla bean paste and 10g of golden caster sugar gently, until almost boiling. Stir occasionally to avoid the mix burning.

  3. Step 3:

    Place the breadcrumbs in a separate bowl and then pour over the warm mixture. Leave the breadcrumbs to soak for 20 minutes to absorb the liquid.

  4. Step 4:

    Stir in the lemon zest, juice and beaten egg yolks, then spoon the mix into the base of the pie dish.

  5. Step 5:

    Bake for 25-30 minutes, until the base is set, then leave to cool.

  6. Step 6:

    Once the pudding is cool, spread a layer of warm jam over the top.

  7. Step 7:

    To make the meringue, whisk the egg whites until they reach a soft peak, then slowly add the remaining caster sugar. This should turn your meringue soft and glossy.

  8. Step 8:

    Pipe the meringue over the jam and bake in the oven for 20 minutes or until the meringue turns golden brown. Serve warm.

Ingredients

  • For the pudding

    • 25g Butter (unsalted)
    • 200ml Milk
    • 85ml Double cream
    • 10g Unrefined golden caster sugar
    • 2 tsp Vanilla bean paste
    • 90g Breadcrumbs ((white, fresh))
    • 1 Lemon (zest and juice)
    • 2 Egg yolk(s) (free range) (beaten)
  • For the topping

    • 2 Egg white(s) (free range)
    • 2 tbsp Strawberry jam
    • 100g Unrefined golden caster sugar

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