Queen of Puddings Baked Raspberry and Meringue Pudding
Indulge in the timeless elegance of Queen of Puddings Baked Raspberry and Meringue Pudding, a dessert that’s as regal as its name suggests. This British classic features a luscious trifecta of textures and flavors: a velvety breadcrumb-based custard infused with vanilla, a vibrant layer of sweet-tart raspberry jam topped with fresh raspberries, and a crown of golden, airy meringue. Perfectly balanced between creamy, fruity, and fluffy, this pudding is baked to perfection, offering a showstopping finale to any meal. With just 20 minutes of prep and ingredients like pantry staples and seasonal berries, this dessert is surprisingly simple yet sophisticated. Serve it warm and watch as your guests savor every spoonful of this comforting yet elegant treat.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 30 g Unsalted butter
- 1 tsp Vanilla extract
- 75 g Caster sugar (for custard layer)
- 100 g Fresh white breadcrumbs
- 3 large Egg yolks
- 200 g Seedless raspberry jam
- 150 g Fresh raspberries
- 3 large Egg whites
- 150 g Caster sugar (for meringue)
Instructions
Preheat your oven to 150°C (300°F) and grease a 1.5-liter (6-cup) ovenproof baking dish lightly with butter.
In a medium saucepan, gently heat the milk, butter, and vanilla extract until the butter has melted and the mixture is just steaming, but not boiling.
Stir the caster sugar into the milk mixture until dissolved, then remove it from the heat.
Place the breadcrumbs in a large mixing bowl. Pour the warm milk mixture over the breadcrumbs and let it sit for 10 minutes to allow the breadcrumbs to absorb the liquid.
Whisk the egg yolks lightly in a small bowl. Stir the egg yolks into the breadcrumb mixture until fully combined.
Pour the breadcrumb mixture into the prepared baking dish. Bake in the preheated oven for 25 minutes, or until the custard is set but still slightly wobbly in the center.
Remove the dish from the oven and let it cool slightly while preparing the next layer. Increase the oven temperature to 180°C (350°F).
Spread the raspberry jam evenly over the custard base, then scatter the fresh raspberries on top of the jam.
In a clean, dry bowl, whisk the egg whites using an electric mixer until they form stiff peaks. Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk, until the meringue is glossy and smooth.
Spoon or pipe the meringue over the raspberry layer, making sure it is completely covered and the edges are sealed to prevent seepage.
Bake the pudding in the oven for 12-15 minutes, or until the meringue is golden brown and crisp on the outside.
Let the pudding cool for 5-10 minutes before serving warm. Enjoy its creamy, fruity, and fluffy layers!
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 451.5 g | 164% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 361.3 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 817 mg | 63% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1431 mg | 30% | |
*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.
