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Queen of Puddings

A delightful British dessert with a creamy base, fluffy meringue topping, and fruity raspberry jam layer that impresses without taking hours in the kitchen.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: British
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 ml Whole Milk
  • 100 g Fresh Breadcrumbs Use day-old bread for the best consistency.
  • 25 g Unsalted Butter
  • 100 g Caster Sugar (divided) Divide into half for mixing.
  • 3 pieces Eggs (separated) Whip the egg whites until stiff peaks form.
  • 1 tsp Vanilla Extract
  • 3 tbsp Raspberry Jam Spread over the pudding while warm.
  • a pinch Salt

Method
 

Preparation
  1. Set your oven to 150°C (300°F) and grease a medium ovenproof dish.
  2. In a saucepan, warm the milk, unsalted butter, and half of the caster sugar over low heat.
  3. Stir in the vanilla extract and fresh breadcrumbs, then let the mixture rest for a few minutes.
  4. After resting, whisk in the egg yolks until everything is fully combined.
Baking Base
  1. Pour the breadcrumb mixture into the greased dish and let it settle for a bit.
  2. Bake for 25 minutes.
  3. Remove and spread the raspberry jam over the top while it’s still warm.
Meringue Preparation
  1. In a separate bowl, whip the egg whites with the remaining sugar and a pinch of salt until they form stiff peaks.
  2. Spread or pipe the meringue over the jam layer.
Final Baking
  1. Bake again for an additional 15 minutes, or until the meringue is golden.
  2. Serve the Queen of Puddings warm, ideally with a drizzle of cream or a scoop of custard.

Notes

To store leftovers, cover with plastic wrap or transfer to an airtight container and refrigerate. It's best enjoyed within 2-3 days. Reheat gently before serving. Freezing is not recommended due to the meringue's texture, but the cooked base can be frozen for up to a month.