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
Scale
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.
