Queen of Puddings
Transport your taste buds to the heart of classic British baking with the regal and timeless Queen of Puddings. This layered dessert features a velvety breadcrumb custard base, infused with the richness of vanilla and the creamy sweetness of milk, perfectly baked to set into a gently wobbly texture. A vibrant layer of raspberry jam adds a fruity burst of flavor, while a cloud-like crown of golden meringue provides the perfect finish—lightly crisp on the outside and luxuriously soft within. Ideal for dinner parties or cozy evenings, this indulgent pudding is easy to prepare yet full of elegance. Serve it warm or at room temperature for a nostalgic treat that truly lives up to its royal name. Keywords: Queen of Puddings, breadcrumb custard, raspberry jam, classic British dessert, golden meringue.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 500 ml Whole milk
- 25 g Unsalted butter
- 50 g Caster sugar (for custard base)
- 1 tsp Vanilla extract
- 125 g Fresh breadcrumbs
- 2 Eggs (for custard base)
- 4 tbsp Raspberry jam
- 3 Egg whites
- 150 g Caster sugar (for meringue)
Instructions
Preheat your oven to 150°C (300°F, gas mark 2). Lightly grease a 1.5-liter ovenproof dish.
In a medium saucepan, heat the milk over low heat until just below boiling. Remove from heat and stir in the butter, caster sugar (for custard base), and vanilla extract until the butter has melted.
Add the breadcrumbs to the milk mixture and let them soak for 10 minutes, allowing it to thicken slightly.
Beat the eggs (for the custard base) in a small bowl, then carefully whisk them into the breadcrumb mixture once it has cooled slightly.
Pour the custard mixture into the prepared ovenproof dish and bake in the preheated oven for 20-25 minutes, or until just set. The custard should be firm but still slightly wobbly in the center.
Remove the dish from the oven and set it aside to cool for 10 minutes. Raise the oven temperature to 180°C (350°F, gas mark 4).
Spread the raspberry jam evenly over the surface of the cooled custard base.
In a clean, grease-free mixing bowl, whisk the egg whites to stiff peaks. Gradually add the caster sugar (for meringue) a tablespoon at a time, continuing to whisk until the mixture is thick and glossy.
Spoon or pipe the meringue over the jam layer, spreading it to the edges of the dish to seal the pudding completely.
Return the dish to the oven and bake for 10-15 minutes, or until the meringue is golden and lightly crisp on the outside.
Remove the pudding from the oven and let it cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 173 mg | 8% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 46.0 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 135 mg | 10% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 197 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
