Queen Pudding
Indulge in the classic elegance of Queen Pudding, a traditional British dessert that's as regal in flavor as its name suggests. This layered masterpiece begins with a rich, custard-soaked breadcrumb base infused with the zesty brightness of fresh lemon. A luscious layer of warm raspberry jam adds a burst of fruity tanginess, while a crown of golden, cloud-like meringue delivers the perfect balance of sweetness and texture. Perfect for special occasions or simply treating yourself to a timeless dessert, this nostalgic recipe is easy to make with pantry staples like milk, eggs, and breadcrumbs. Whether enjoyed warm from the oven or slightly cooled, Queen Pudding is a dessert fit for royalty. Serve it with a dollop of cream or savor it as is for a truly satisfying treat!
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Recipe Information
Ingredients
- 500 ml whole milk
- 25 g unsalted butter
- 100 g caster sugar
- 100 g fine breadcrumbs
- 1 whole lemon lemon zest
- 4 large egg yolks
- 3 tbsp raspberry jam
- 4 large egg whites
- 50 g icing sugar
Instructions
Preheat your oven to 150°C (300°F) and grease a medium-sized ovenproof dish.
In a saucepan, gently heat the milk and butter until the butter melts. Do not boil. Remove from heat and stir in 50g of the caster sugar, breadcrumbs, and the lemon zest.
Set the breadcrumb mixture aside for 10 minutes to allow the breadcrumbs to soak up the liquid and thicken slightly.
Once slightly cooled, whisk the egg yolks lightly in a small bowl and then stir them into the breadcrumb mixture.
Pour the breadcrumb mixture into the prepared dish. Smooth the top with a spatula and bake in the oven for 25 minutes, or until it has set but still has a slight wobble in the middle. Allow to cool slightly.
While the base is cooling, gently warm the raspberry jam in a small saucepan to make it spreadable. Spoon the jam over the breadcrumb base and spread it evenly.
In a clean, grease-free bowl, use an electric whisk to beat the egg whites until they form stiff peaks. Gradually add the remaining 50g of caster sugar while whisking, until the meringue becomes glossy and holds its shape.
Spoon or pipe the meringue over the jam layer, creating peaks or swirls as desired. Sift the icing sugar over the top for a touch of sweetness.
Return the dish to the oven and bake for another 15–20 minutes, or until the meringue is golden brown and crisp on the outside.
Allow the pudding to cool for 5–10 minutes before serving warm. Enjoy!
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 208.5 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 824 mg | 63% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1223 mg | 26% | |
*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.
