Queen of Puddings
A delightful British dessert that combines a rich custard base with a fluffy meringue topping, perfect for any occasion.
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.
Notes
Queen of Puddings can be served warm or at room temperature. Pairs beautifully with a drizzle of cream. Store any leftovers in an airtight container in the refrigerator for up to three days.