There is something truly magical about the classic British dessert Queen of Puddings Recipe, a comforting and elegant treat that has captivated taste buds for generations. This delightful dish features a creamy breadcrumb custard base, topped with a generous layer of tangy raspberry jam and crowned with fluffy, golden meringue. It’s a wonderful combination of textures and flavors that feels both nostalgic and special, perfect for sharing with friends or enjoying as a comforting indulgence after a meal. If you’ve never tried making this gem at home, you’re in for a real treat!
Ingredients You’ll Need
The magic of the Queen of Puddings Recipe lies in its simplicity, using straightforward ingredients that each play a crucial role in creating its luscious texture and comforting flavor. Having these essentials on hand guarantees you can whip it up anytime the craving strikes, with each component adding its own charm to the final dish.
- Whole Milk: 500 ml provides the creamy base that soaks into the breadcrumbs for that custardy richness.
- Fresh Breadcrumbs: 100 g act as the thickening agent, creating that soft, velvety pudding texture.
- Unsalted Butter: 25 g adds smoothness and depth of flavor without overpowering the delicate custard.
- Caster Sugar: 100 g, divided—half sweetens the custard while the other half is for the meringue topping.
- Eggs: 3, separated to help create the rich custard and the light, airy meringue.
- Vanilla Extract: 1 tsp enhances the natural sweetness and adds aroma.
- Raspberry Jam: 3 tbsp brings a burst of fruity tartness that contrasts beautifully with the creamy pudding.
- Salt: a pinch, to balance and brighten the flavors in the meringue.
How to Make Queen of Puddings Recipe
Step 1: Preheat and Prepare Your Dish
Start by setting your oven to 150°C (300°F) and greasing a medium-sized ovenproof dish. This helps ensure the pudding doesn’t stick and browns evenly. Preparing your dish early means everything flows smoothly as you move through the steps.
Step 2: Warm the Milk Mixture
Gently warm the whole milk along with the butter and half of the caster sugar until the butter melts and the sugar dissolves. Stir in the vanilla extract, then add the fresh breadcrumbs. Let this mixture rest a little; the breadcrumbs will soak up the liquid, softening perfectly for that custard base.
Step 3: Incorporate Egg Yolks
Once the breadcrumbs have absorbed the milk, whisk in the egg yolks thoroughly. This step is key to developing the rich, creamy consistency that’s signature to the Queen of Puddings Recipe. Pour the mixture into your prepared dish and allow it to settle evenly.
Step 4: First Bake
Bake the base for about 25 minutes. This allows the custard to set gently, giving it the ideal firmness that holds up to the jam and meringue layers without becoming rubbery. When it’s done, carefully remove it and spread the raspberry jam evenly over the warm custard.
Step 5: Whip the Meringue
Beat the egg whites with the remaining caster sugar and a pinch of salt until you reach stiff peaks that hold their shape. This creates that fluffy, cloud-like topping that makes this pudding so special. You can either spread the meringue over the jam or pipe it for a decorative finish.
Step 6: Final Baking
Return the dish to the oven and bake for another 15 minutes until the meringue takes on a golden hue. Keep a close eye to avoid burning but don’t rush this step—those golden tones mean your meringue is perfectly baked with a delightful crisp outside and soft inside.
Step 7: Serve Warm
The Queen of Puddings Recipe is best served warm, with a generous pour of cream or custard on the side. This final touch turns every mouthful into a cozy, indulgent experience that’s hard to resist.
How to Serve Queen of Puddings Recipe
Garnishes
A fresh sprig of mint or a few fresh raspberries on top adds a pop of color and fresh flavor, complementing the sweet and tangy notes of the jam and creamy base beautifully.
Side Dishes
This pudding pairs wonderfully with a simple pour of double cream or a silky vanilla custard. For something lighter, serve alongside a scoop of vegan ice cream or coconut yogurt for an interesting twist.
Creative Ways to Present
Try piping the meringue in elegant swirls or peaks before baking to add a visual wow factor. You can also serve individual portions in ramekins, making it easy and charming for a dinner party dessert.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the pudding tightly with cling film and keep it in the refrigerator. It should stay fresh for up to two days, though it’s best enjoyed the same day for optimal texture.
Freezing
Freezing is not ideal for Queen of Puddings Recipe because the meringue can become chewy and the custard texture may be compromised. However, you can freeze the base custard separately before adding jam and meringue if you want to prepare components ahead of time.
Reheating
Reheat gently in a low oven, loosely covered, to warm through without drying out or melting the meringue too much. Microwaving isn’t recommended as it can alter the texture of the delicate layers.
FAQs
Can I use store-bought breadcrumbs for this recipe?
While fresh breadcrumbs are preferred for the soft texture they provide, you can use store-bought breadcrumbs if fresh are not available. Just make sure they are finely ground and not seasoned.
Is there a substitute for raspberry jam?
Absolutely! You can swap raspberry jam for other fruity preserves like strawberry, blackberry, or even a tangy lemon curd for a different but equally delicious twist.
Can I make this recipe dairy-free?
Yes! Substitute whole milk with a plant-based alternative like almond or oat milk and use dairy-free butter. The custard will have a slightly different taste but will still be delicious.
What is the best way to achieve stiff peaks in the meringue?
Use room temperature egg whites and beat them with a clean, dry bowl and whisk. Gradually add sugar while whisking to stabilize the peaks, whipping until the mixture stands firm when the whisk is lifted.
Can I prepare the pudding ahead of time?
You can prepare the custard base and store it in the fridge overnight but add the jam and meringue topping fresh before baking for the best results.
Final Thoughts
This Queen of Puddings Recipe is a charming dessert that never fails to impress with its harmonious blend of creamy custard, fruity jam, and airy meringue. It’s a classic worth revisiting and sharing, guaranteed to bring smiles and requests for seconds around your table. Give it a go—you might just discover your new favorite comfort dessert!
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Queen of Puddings Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Queen of Puddings is a classic British dessert featuring a baked breadcrumb and milk base topped with a layer of raspberry jam and a fluffy meringue topping. The result is a comforting sweet treat with a creamy, soft pudding beneath a crisp, golden meringue crust.
Ingredients
Base
- 500 ml Whole Milk
- 100 g Fresh Breadcrumbs
- 25 g Unsalted Butter
- 50 g Caster Sugar (half of total)
- 3 Egg Yolks
- 1 tsp Vanilla Extract
Topping
- 3 tbsp Raspberry Jam
- 3 Egg Whites
- 50 g Caster Sugar (remaining half)
- A pinch of Salt
Instructions
- Preheat and prepare dish: Set the oven temperature to 150°C (300°F). Grease a medium-sized ovenproof dish to ensure the pudding doesn’t stick during baking.
- Warm milk mixture: In a saucepan, warm the whole milk with the unsalted butter and half of the caster sugar, stirring to dissolve. Add the vanilla extract, then stir in the fresh breadcrumbs. Allow the mixture to rest so the breadcrumbs soak up the milk, then whisk in the egg yolks thoroughly until combined.
- Set breadcrumb base: Pour the breadcrumb mixture into the prepared ovenproof dish. Tap or gently shake the dish to help the mixture settle evenly and remove air bubbles.
- Bake base: Place the dish in the oven and bake for 25 minutes until the breadcrumb base is set firmly. Remove from the oven and, while still warm, spread the raspberry jam evenly over the surface.
- Prepare meringue: In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining caster sugar while continuing to whisk, until stiff, glossy peaks develop.
- Top and bake again: Spread or pipe the meringue evenly over the layer of jam. Return the dish to the oven and bake for another 15 minutes, or until the meringue turns golden brown and crisp on top.
- Serve: Remove from the oven and serve warm, traditionally accompanied by cream or custard.
Notes
- Use fresh breadcrumbs for best texture; stale breadcrumbs can make the pudding dense.
- For extra flavor, add a squeeze of lemon juice or zest to the meringue before baking.
- Ensure egg whites are free from any yolk contamination to achieve perfect meringue volume.
- This dessert is best eaten the same day it is made for optimal texture and freshness.
- Variations include using other fruit jams like strawberry or blackcurrant instead of raspberry.
