📝 About This Recipe
A true jewel of British culinary heritage, the Queen of Puddings is a magnificent three-layered masterpiece consisting of a velvety lemon-scented custard base thickened with breadcrumbs, a vibrant layer of tart raspberry jam, and a crown of pillowy, golden-peaked meringue. This Victorian-era classic transforms humble pantry staples into a sophisticated dessert that perfectly balances textures and flavors. It is the ultimate comfort food for a Sunday lunch, offering a nostalgic taste of England's finest sweet traditions.
🥗 Ingredients
The Custard Base
- 600 ml Whole milk (full-fat for richness)
- 100 g Fresh white breadcrumbs (made from slightly stale bread)
- 50 g Caster sugar
- 25 g Unsalted butter (plus extra for greasing the dish)
- 1 piece Lemon (finely grated zest only)
- 4 large Egg yolks (save the whites for the meringue)
- 1 teaspoon Vanilla extract (high quality)
The Fruit Layer
- 150 g Raspberry jam (seedless preferred, or use high-quality preserves)
- 50 g Fresh raspberries (optional, for extra texture)
- 1 teaspoon Lemon juice (to thin the jam slightly)
The Meringue Topping
- 4 large Egg whites (at room temperature)
- 175 g Caster sugar (extra fine)
- 1 teaspoon Cornflour (helps stabilize the meringue)
- 1/4 teaspoon Cream of tartar (optional, for volume)
👨🍳 Instructions
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1
Preheat your oven to 170°C (325°F/Gas Mark 3). Generously grease a 1.5-liter shallow ovenproof baking dish with butter.
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2
Place the milk, butter, 50g of caster sugar, and lemon zest in a medium saucepan. Heat gently over medium heat until the butter has melted and the milk is just reaching a simmer (do not let it boil).
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3
Place the fresh breadcrumbs in a large heatproof mixing bowl and pour the hot milk mixture over them. Stir well and leave to soak for 15-20 minutes until the crumbs have absorbed the liquid and softened.
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4
Once the breadcrumb mixture has cooled slightly, whisk in the 4 egg yolks and the vanilla extract until thoroughly combined and smooth.
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5
Pour the custard mixture into the prepared baking dish. Place the dish in the center of the oven and bake for 25-30 minutes until the custard is set but still has a slight wobble in the middle.
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6
Remove the custard from the oven and let it stand for 5 minutes. Meanwhile, place the raspberry jam and lemon juice in a small pan over low heat, stirring until melted and easy to spread.
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7
Gently spread the warm jam over the top of the baked custard. If using fresh raspberries, scatter them evenly over the jam layer.
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8
To make the meringue, place the egg whites (and cream of tartar if using) in a clean, grease-free bowl. Whisk using an electric mixer on medium-high speed until stiff peaks form.
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9
Gradually add the 175g of caster sugar, one tablespoon at a time, whisking constantly until the meringue is thick, glossy, and holds its shape. Whisk in the cornflour at the very end.
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10
Spoon the meringue over the jam layer, starting from the edges to 'seal' the pudding, then filling in the center. Use a palette knife or the back of a spoon to create decorative swirls and peaks.
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11
Return the pudding to the oven and bake for a further 15-20 minutes until the meringue is crisp on the outside and tinged with a beautiful golden-brown color.
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12
Remove from the oven and allow to sit for 5-10 minutes before serving. This allows the layers to settle for the perfect spoonful.
💡 Chef's Tips
Use fresh breadcrumbs rather than dried ones; they provide a much lighter, more delicate texture to the custard base. Ensure your egg white bowl is completely free of grease or yolk, otherwise the meringue will not reach full volume. Don't overbake the custard base in the first stage; it should be just set so it remains creamy after the second bake. If you prefer a different fruit, apricot or blackcurrant jam work beautifully as alternatives to raspberry. To prevent the meringue from weeping, add the cornflour as instructed—it absorbs any excess moisture.
🍽️ Serving Suggestions
Serve warm with a drizzle of cold heavy cream for a delightful temperature contrast. Pair with a glass of dessert wine, such as a late-harvest Riesling or a sweet Muscat. A simple side of pouring custard can be added for those who enjoy an extra-saucy pudding. Serve alongside a pot of strong English Breakfast tea to balance the sweetness of the meringue. Garnish with a few extra fresh mint leaves for a pop of color on the plate.