Queen of Puddings is a delightful dessert that marries the richness of custard with the lightness of fluffy meringue, creating a wonderfully textured dish. It’s simple to make and perfect for those busy days when you crave something sweet without the fuss. This classic British pudding is not only delicious but also customizable, making it a favorite for family gatherings or cozy dinners.
Recipe Information
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 280
Protein: 6g
Carbohydrates: 40g
Fat: 10g
Fiber: 1g
Sugar: 22g
Sodium: 150mg
Why Make Queen of Puddings
Queen of Puddings is a wonderful balance of flavors and textures, combining a creamy, custardy base with a sweet, crunchy meringue topping. Not only is it pleasing to the palate, but it’s also a great way to use up leftover breadcrumbs. Perfectly versatile, this pudding can be adjusted to suit different tastes; whether you prefer a touch more jam or a hint of citrus zest, the choice is yours.
How to Make Queen of Puddings Step by Step
Ingredients
Whole milk: 600ml – Forms the rich custard base.
Fresh white breadcrumbs: 150g – Soaks up the milk and gives texture.
Caster sugar: 100g total – Split between custard and meringue layers.
Unsalted butter: 25g – Adds richness to the custard.
Vanilla extract: 1 teaspoon – Brings gentle, aromatic sweetness.
Eggs: 3, separated – Yolks enrich the custard, whites form the meringue.
Raspberry jam: 100g – Bright, tart, and perfect against the creamy base.
Lemon zest: From 1 lemon – Adds zing to the custard.
Pinch of salt – Enhances all flavors.
Directions
Preheat your oven to 160°C (320°F). Butter your baking dish and set aside.
Warm the milk in a saucepan until steaming. Stir in the breadcrumbs, butter, lemon zest, vanilla, and half the sugar. Let sit for 10 minutes, then whisk in the egg yolks.
Pour the breadcrumb custard mixture into the buttered dish and bake for 25 minutes, or until set with a slight wobble in the center.
Remove from the oven, gently spread the raspberry jam over the hot custard base. Let cool slightly while you prepare the meringue.
In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until glossy and stiff. Spoon or pipe the meringue over the jam layer.
Return to the oven and bake for 15 minutes, or until the meringue is golden and crisp on top.
Let rest for 5 minutes, then serve warm in generous scoops. Pairs beautifully with a drizzle of cream.
How to Serve Queen of Puddings
Queen of Puddings can be served warm or at room temperature, making it a flexible choice for any occasion. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Fresh berries on the side, like raspberries or strawberries, can enhance the fruitiness and add a splash of color to your plate.
How to Store Queen of Puddings
Store any leftover Queen of Puddings in an airtight container in the refrigerator for up to three days. To reheat, gently warm in the oven at a low temperature to keep the meringue from becoming soggy. While freezing isn’t recommended due to the delicate texture of the meringue, you can prepare the custard and meringue separately and combine them just before baking.
Expert Tips for Cooking Queen of Puddings
- Ensure your egg whites are completely free from yolk to achieve the best meringue.
- For added flavor, experiment with different jams, such as apricot or mixed berry.
- Don’t skip the resting period after baking; this helps settle the pudding for better serving.
Delicious Variations of Queen of Puddings
For a twist on the classic, consider adding orange zest instead of lemon for a citrusy kick. Alternatively, try incorporating a blend of berries, like blackberries and blueberries, for a more complex flavor profile. For those seeking a more decadent version, fold in some dark chocolate pieces into the custard for an indulgent chocolate Queen of Puddings.
Queen of Puddings is a truly wonderful dessert that everyone should try. Its rich flavors and airy textures create a harmonious dish that’s satisfying and easy to prepare. Dive into this classic, and you’ll find it’s sure to become a favorite in your recipe collection.
Queen of Puddings
Ingredients
For the Custard Base
- 600 ml Whole milk Forms the rich custard base.
- 150 g Fresh white breadcrumbs Soaks up the milk and gives texture.
- 25 g Unsalted butter Adds richness to the custard.
- 1 teaspoon Vanilla extract Brings gentle, aromatic sweetness.
- 3 pieces Eggs, separated Yolks enrich the custard, whites form the meringue.
- 100 g Raspberry jam Bright, tart, and perfect against the creamy base.
- 1 piece Lemon zest, from 1 lemon Adds zing to the custard.
- 1 pinch Salt Enhances all flavors.
For the Meringue
- 50 g Caster sugar Used for the meringue.
Instructions
Preparation
- Preheat your oven to 160°C (320°F). Butter your baking dish and set aside.
- Warm the milk in a saucepan until steaming. Stir in the breadcrumbs, butter, lemon zest, vanilla, and half the sugar. Let sit for 10 minutes, then whisk in the egg yolks.
Baking
- Pour the breadcrumb custard mixture into the buttered dish and bake for 25 minutes, or until set with a slight wobble in the center.
- Remove from the oven, gently spread the raspberry jam over the hot custard base. Let cool slightly while you prepare the meringue.
- In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining sugar and beat until glossy and stiff. Spoon or pipe the meringue over the jam layer.
- Return to the oven and bake for 15 minutes, or until the meringue is golden and crisp on top.
- Let rest for 5 minutes, then serve warm in generous scoops.
