If you’re looking for a charming dessert that combines creamy, fruity, and golden meringue layers, look no further than the classic Queen of Puddings Recipe. This traditional British favorite brings together simple pantry staples like fresh breadcrumbs, tangy raspberry jam, and fluffy egg whites to create a comforting dish that’s both nostalgic and irresistibly delicious. The beauty of this pudding is how effortlessly it balances textures and flavors, making it a true showstopper at any gathering.
Ingredients You’ll Need
Every ingredient in this Queen of Puddings Recipe plays a crucial role—from the creaminess of the milk to the lightness of the whipped egg whites. These simple components come together to create the pudding’s distinctive layers that are as delightful to the eye as they are to the palate.
- Whole Milk: 500 ml of rich milk forms the creamy base that soaks into the breadcrumbs, giving the pudding its smooth, velvety texture.
- Fresh Breadcrumbs: 100 g acts as the body of the pudding, absorbing flavors and adding a lovely, tender crumb.
- Unsalted Butter: 25 g adds a subtle richness and helps bind the mixture perfectly.
- Caster Sugar: 100 g divided; half sweetens the base, while the rest is for the fluffy meringue topping.
- Eggs: 3, separated into yolks for the custard base and whites for the meringue, contributing to the pudding’s lift and lightness.
- Vanilla Extract: 1 tsp; infuses the custard with a warm, inviting aroma.
- Raspberry Jam: 3 tbsp; brightens the dish with a luscious fruity layer.
- Salt: a pinch; enhances all the natural flavors and balances the sweetness beautifully.
How to Make Queen of Puddings Recipe
Step 1: Prepare Your Dish
Preheat your oven to 150°C (300°F) and generously grease a medium ovenproof dish. This step ensures your pudding will release easily after baking, preserving those lovely layers.
Step 2: Warm the Milk Mixture
In a saucepan, gently warm the whole milk with the unsalted butter and half of the caster sugar. The warmth helps melt the butter and dissolves some of the sugar, setting the stage for a luxuriously smooth base. Stir in the vanilla extract to infuse subtle sweetness and warmth throughout.
Step 3: Combine Breadcrumbs and Egg Yolks
Remove the milk mixture from the heat and stir in the fresh breadcrumbs. Let this rest briefly so the breadcrumbs soak up the liquid and become soft and creamy. Once ready, whisk the egg yolks into the mixture, blending everything into a rich, pudding-like batter that will bake up wonderfully in the oven.
Step 4: Bake the Base Layer
Pour the breadcrumb mixture into your prepared dish, smoothing the surface with a spatula. Bake in the preheated oven for 25 minutes, allowing the base to set while still maintaining a subtle wobble to keep it tender.
Step 5: Add the Raspberry Jam
Remove the partially baked base from the oven and spread the raspberry jam evenly over the warm surface. The heat helps the jam meld beautifully into the pudding, layering in a burst of fruity vibrancy.
Step 6: Make the Meringue Topping
In a clean, dry bowl, whisk the egg whites with the remaining caster sugar and a pinch of salt until stiff peaks form. This airy meringue will crown your pudding with a golden, crunchy shell bursting with lightness and sweetness.
Step 7: Final Bake to Perfection
Spread or pipe the meringue over the jam layer, making sure it covers the surface entirely. Bake again for about 15 minutes, or until the meringue turns a glorious golden brown, signaling the pudding is ready to be devoured.
Step 8: Serve Warm
Once out of the oven, serve the Queen of Puddings Recipe warm, accompanied by cream or custard for that extra touch of indulgence that makes every bite truly unforgettable.
How to Serve Queen of Puddings Recipe
Garnishes
Feel free to sprinkle freshly grated lemon zest or a few whole raspberries on top to complement the jam layer, adding a pop of color and a hint of freshness. A dusting of icing sugar just before serving also brings an elegant final touch.
Side Dishes
This pudding pairs beautifully with a dollop of crème fraîche or a drizzle of rich custard. If you prefer something lighter, a scoop of vanilla ice cream or a few spoonfuls of Greek yogurt can balance the sweetness nicely.
Creative Ways to Present
For an extra-special occasion, serve individual portions in pretty ramekins and pipe the meringue topping into charming peaks. You can also layer it in a glass trifle bowl to show off the distinct layers, making a stunning centerpiece at dessert time.
Make Ahead and Storage
Storing Leftovers
Queen of Puddings Recipe is best enjoyed fresh, but if you have leftovers, cover the dish with cling film and store it in the fridge for up to two days. The layers might soften slightly but will still taste delicious.
Freezing
Freezing this pudding is not recommended due to the delicate texture of the meringue topping and custard-like base, which can become watery or grainy upon thawing.
Reheating
To warm leftovers, place the pudding in a moderate oven (around 160°C or 320°F) for 10-15 minutes. Avoid microwaving as this can toughen the meringue and affect the texture of the base.
FAQs
Can I use store-bought breadcrumbs?
Yes, you can use store-bought fresh breadcrumbs, but homemade breadcrumbs from day-old bread usually yield a better, fresher texture and flavor for the pudding base.
Is there a substitute for raspberry jam?
Absolutely! You can experiment with other fruit preserves like strawberry, blackcurrant, or apricot. Just choose a jam you love as it makes a big flavor difference.
Can I make this recipe dairy-free?
With some tweaks, yes. Swap the whole milk for a plant-based unsweetened milk like oat or almond milk, and replace butter with vegan margarine, but keep in mind the texture might vary slightly.
How important is it to separate the eggs carefully?
Separating eggs carefully ensures the whites whip up properly into stiff peaks for the meringue. Any yolk contamination can prevent the whites from reaching the desired volume.
What causes the meringue to weep or shrink?
Meringue can weep if there is too much sugar or under-whipping. Also, cooling it too rapidly in a cold environment can lead to shrinkage. Slowly cooling the pudding in the oven (turned off) can help prevent this.
Final Thoughts
This Queen of Puddings Recipe offers a wonderful blend of textures and flavors that strikes the perfect balance between creamy, fruity, and airy. It’s an absolute joy to bake and even more fun to share with good company. Give it a try and watch how this humble collection of ingredients transforms into a regal dessert that everyone will adore!
Print
Queen of Puddings Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Queen of Puddings is a classic British dessert featuring a creamy breadcrumb and milk base topped with a layer of tangy raspberry jam and a fluffy golden meringue. Baked to perfection, it combines smooth custard-like texture with sweet fruitiness and crisp meringue, served warm with cream or custard for an indulgent treat.
Ingredients
Breadcrumb Base
- 500 ml Whole Milk
- 100 g Fresh Breadcrumbs
- 25 g Unsalted Butter
- 50 g Caster Sugar (half of total sugar)
- 3 Egg Yolks
- 1 tsp Vanilla Extract
- A pinch of Salt
Topping
- 3 Egg Whites
- 50 g Caster Sugar (remaining half)
- 3 tbsp Raspberry Jam
Instructions
- Preheat and Prepare Dish: Set your oven to 150°C (300°F) and grease a medium-sized ovenproof dish thoroughly to prevent sticking during baking.
- Make Breadcrumb Mixture: In a saucepan, warm the whole milk, unsalted butter, and half of the caster sugar just until the butter melts and sugar dissolves. Remove from heat, then stir in vanilla extract followed by fresh breadcrumbs. Let the mixture rest to allow breadcrumbs to soak and soften. Once cooled slightly, whisk in the egg yolks until well combined.
- Pour and Settle: Pour the breadcrumb custard mixture into the prepared dish, spreading evenly. Allow it to settle for a few minutes to create a smooth surface.
- First Bake: Place the dish in the preheated oven and bake for 25 minutes until the base is set but not browned. Remove from oven and while still warm, spread the raspberry jam evenly over the top.
- Prepare Meringue: In a clean, dry bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining caster sugar and continue whipping until stiff, glossy peaks are achieved.
- Top and Second Bake: Spread or pipe the meringue over the raspberry jam layer, covering it completely. Return the dish to the oven and bake for an additional 15 minutes or until the meringue is golden and firm.
- Serve: Remove from oven and serve the Queen of Puddings warm, ideally accompanied by cream or custard for added richness.
Notes
- Using fresh breadcrumbs rather than dried ensures a smoother texture in the pudding base.
- Ensure that the egg whites are whipped in a clean and grease-free bowl to achieve optimal meringue peaks.
- Raspberry jam can be substituted with other fruit preserves to vary the flavor.
- Serve immediately after baking for best texture; leftovers can be gently reheated.
- This dessert pairs wonderfully with clotted cream or a simple pouring custard.
