Queen of Puddings Recipe
This Queen of Puddings Recipe makes for a nostalgic British pudding of custard, cake and jam topped with soft, chewy meringue.
British
50 Mins
55 Mins
Easy
Serves 6 to 8
Ingredients
- 570ml milk
- 10g butter
- 110g fresh white breadcrumbs
- 1 lemon, zested
- 50g caster sugar, plus 1 tsp for dusting
- 2 eggs
- 3 level tbsp raspberry jam
Method
Preheat the oven to 180°c (160°c fan or Gas Mark 4) and generously butter a 1½ pint (845ml) oval pie dish.
First, pour the milk into a saucepan and bring to a boil. Remove from the heat and stir in the butter, breadcrumbs, lemon zest and 25g of the sugar, and then leave the mixture for 20 minutes to allow the breadcrumbs to swell.
Separate the eggs, putting the whites to one side. Beat the yolks and add them to the cooled breadcrumb mixture, then pour it all into the pie dish and spread it out evenly. Bake in the centre of the oven for 30-35 minutes or until set.
In the meantime, melt the jam in a small saucepan over a low heat and then, when the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top.
Beat the egg whites until stiff, then whisk in the remaining 25g of the caster sugar and spoon this meringue mixture over the pudding.
Finally, sprinkle the teaspoon of caster sugar over the meringue and bake the pudding for a further 10-15 minutes until the topping is golden brown.
Recipe notes
This Queen of Puddings Recipe makes for a nostalgic British pudding of custard, cake and jam topped with soft, chewy meringue. Easy to master, this classic old-school pud should be a go-to for weekend lunches and special occasions.
“This is my husband’s great aunt’s recipe for Queen of Puddings – she is an Oxon resident (in Ipsden, just outside Wallingford) and a phenomenal cook. This is our favourite pudding and a staple at any family celebration.”
Dr Victoria Bradley, Consultant and Clinical Lead in Palliative Medicine at Oxford University Hospitals NHS Foundation Trust
About this recipe
This Queen of Puddings Recipe is from Food & Wellness: The Sobell House Vegetarian Cook Book.
Published to raise awareness and funds for the hospice, Sobell House’s second cookbook is a collection of over 30 stories and recipes from a wide range of celebrities and local chefs. All the recipes in this book are vegetarian, and many are also vegan.
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