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
Scale
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.
