If you are craving a classic British dessert that brings together the perfect harmony of creamy, fruity, and fluffy textures, then the Queen of Puddings Recipe is exactly what you need. This timeless treat layers a baked breadcrumb custard with vibrant raspberry jam and a cloud-like meringue topping that browns beautifully in the oven. It’s a charming dish that feels both nostalgic and wonderfully indulgent, perfect for cozy afternoons or special occasions with friends and family.
Ingredients You’ll Need
Each ingredient in this Queen of Puddings Recipe serves a special purpose, combining simplicity with remarkable results. From the richness of whole milk and butter to the sweetness of caster sugar and raspberry jam, every element plays its part in creating the perfect balance of taste, texture, and color.
- Whole Milk: 500 ml of whole milk adds creaminess and smoothness, forming the custard base that sets as it bakes.
- Fresh Breadcrumbs: 100 g ensure the pudding has structure and a tender crumb, absorbing the milk and butter beautifully.
- Unsalted Butter: 25 g enriches the custard with a subtle buttery flavor without overwhelming sweetness.
- Caster Sugar: 100 g divided; half is melted into the custard for gentle sweetness, and half is whisked into the egg whites for a glossy, stable meringue.
- Eggs (separated): 3 eggs add richness through the yolks and light, airy volume through the whites.
- Vanilla Extract: 1 tsp enhances all the flavors with its warm, fragrant notes.
- Raspberry Jam: 3 tbsp brings a burst of fruity tartness that contrasts brilliantly with the creamy custard and sweet meringue.
- Salt: A pinch to balance the sweetness and heighten the overall flavors.
How to Make Queen of Puddings Recipe
Step 1: Prepare Your Oven and Dish
Start by setting your oven to 150°C (300°F) to create a gentle baking environment. Grease a medium ovenproof dish to ensure the pudding doesn’t stick and comes out perfectly smooth once baked. This initial step sets the stage for a flawless dessert.
Step 2: Warm the Milk Mixture
In a saucepan, warm the whole milk, unsalted butter, and half the caster sugar until the butter melts and the sugar dissolves completely. Stir in the vanilla extract and then add the fresh breadcrumbs. Let this mixture rest for a few minutes to allow the breadcrumbs to absorb the liquid fully, creating that luscious custard texture you’re aiming for.
Step 3: Combine with Egg Yolks
Whisk the egg yolks into the breadcrumb mixture carefully. This step enriches the custard base and ensures that it sets beautifully in the oven. Once combined, pour the mix into your prepared dish and give it a little shake to settle evenly.
Step 4: Bake the Custard Base
Pop the dish into the preheated oven and bake for 25 minutes. The custard should be set but still slightly wobbly in the center. When ready, remove from the oven and gently spread the raspberry jam over the warm custard layer. This jam layer is what gives this pudding its fruity personality and vibrant color.
Step 5: Prepare the Meringue Topping
Whisk the egg whites with the remaining caster sugar and a pinch of salt until stiff peaks form. The meringue should be glossy and thick. This fluffy topping will crown your pudding with a golden, crisp shell once baked.
Step 6: Add and Bake the Meringue
Spread or, for a prettier finish, pipe the meringue over the layer of jam, ensuring it seals the edges to prevent shrinking during baking. Return the dish to the oven and bake for another 15 minutes, or until the meringue is beautifully golden and slightly crisp on top.
Step 7: Serve While Warm
The Queen of Puddings Recipe truly shines when served warm. Spoon it onto plates and enjoy with a drizzle of cream or custard to elevate the comforting flavors even further. It’s a dessert that feels like a warm hug in every bite.
How to Serve Queen of Puddings Recipe
Garnishes
Consider a dusting of icing sugar or a few fresh raspberries to brighten the presentation. A sprig of mint adds a fresh contrast, while a light drizzle of cream or custard enhances the creamy texture.
Side Dishes
This pudding pairs wonderfully with a simple cup of tea or coffee for a cozy afternoon treat. For a more elaborate dessert affair, serve alongside a scoop of vanilla ice cream or alongside fresh fruit salad for a refreshing balance.
Creative Ways to Present
Try making individual portions in small ramekins for elegant single servings. Another fun idea is to pipe the meringue in intricate patterns for an eye-catching finish. You can also switch the jam to different flavors like strawberry or blackberry to personalize this classic dessert.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the pudding tightly with cling film or foil and keep it in the refrigerator. It will stay fresh for up to two days without losing its delightful texture or flavor.
Freezing
While the meringue topping is best enjoyed fresh, you can freeze the custard base before adding jam and meringue. Wrap it well and freeze for up to one month. Thaw in the refrigerator overnight and then add jam and freshly whipped meringue before baking.
Reheating
Warm leftovers gently in a low oven (about 140°C / 280°F) to avoid drying out. You can also use a microwave on a low setting but be careful as this can cause the meringue to become chewy rather than soft and fluffy.
FAQs
Can I use gluten-free breadcrumbs for this recipe?
Absolutely! Gluten-free breadcrumbs work perfectly and allow anyone with gluten sensitivities to enjoy this classic dessert without compromising texture or flavor.
What can I substitute for raspberry jam?
You can easily swap raspberry jam with any berry or stone fruit jam like strawberry, blackberry, or apricot. Just choose a flavor that complements the custard’s mild sweetness.
Is it possible to make the meringue without an electric mixer?
Yes! Though it can be a bit more labor-intensive, you can whisk egg whites by hand. Make sure your bowl and whisk are completely clean, and whisk vigorously until you reach stiff peaks.
Can this recipe be made dairy-free?
With a few tweaks, it’s possible. Substitute whole milk with almond, oat, or soy milk, and use a plant-based butter alternative. The texture might be slightly different but still delicious.
Why does my meringue sometimes weep or become soggy?
Meringue weeping is often caused by sugar not dissolving completely or the pudding being overly moist underneath. Ensure sugar is fully dissolved in the egg whites and spread the meringue over warm, not hot, jam to help prevent this.
Final Thoughts
This Queen of Puddings Recipe is a must-try if you want a dessert that feels like a warm embrace on a plate. Its layers of velvety custard, bright jam, and cloud-like meringue come together to create something truly special. Grab these simple ingredients, and I promise you’ll find joy in every spoonful. Give it a go and share this classic delight with those you love!
Print
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 creamy breadcrumb custard base topped with tangy raspberry jam and a golden, fluffy meringue crown. This comforting dish is baked in two stages to create a delightful contrast of textures and flavors, perfect served warm with cream or custard.
Ingredients
Custard Base
- 500 ml Whole Milk
- 100 g Fresh Breadcrumbs
- 25 g Unsalted Butter
- 50 g Caster Sugar (half divided)
- 3 Egg Yolks (from separated eggs)
- 1 tsp Vanilla Extract
- A pinch of Salt
Jam Topping
- 3 tbsp Raspberry Jam
Meringue Topping
- 3 Egg Whites (from separated eggs)
- 50 g Caster Sugar (remaining half)
Instructions
- Prepare the Oven and Dish: Set your oven to 150°C (300°F) and grease a medium ovenproof dish thoroughly to prevent sticking.
- Warm Milk Mixture: Gently warm the whole milk with the unsalted butter and half of the caster sugar until the butter melts and the sugar dissolves. Stir in the vanilla extract.
- Combine Breadcrumbs and Egg Yolks: Remove from heat and stir in the fresh breadcrumbs. Allow the mixture to rest so the breadcrumbs absorb the liquid fully. Once ready, whisk in the egg yolks until smooth and well combined.
- Settle Custard in Dish: Pour the breadcrumb custard mixture into the prepared dish, smooth the surface, and let it settle slightly.
- Bake Base Layer: Bake in the preheated oven for 25 minutes, or until it is just set.
- Apply Raspberry Jam: Carefully remove the baked custard from the oven and spread the raspberry jam evenly over the warm surface.
- Make the Meringue: In a clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining caster sugar and continue whisking until stiff, glossy peaks are achieved.
- Top with Meringue: Spread or pipe the prepared meringue over the jam layer to cover completely.
- Bake Final Layer: Return the dish to the oven and bake for an additional 15 minutes, or until the meringue is golden and firm to the touch.
- Serve: Allow to cool slightly and serve warm, ideally accompanied by cream or custard for an indulgent finish.
Notes
- Make sure to separate eggs carefully to avoid yolk in the whites for a stable meringue.
- Using fresh breadcrumbs yields a softer custard texture compared to dried breadcrumbs.
- You can substitute raspberry jam with other fruity jams according to preference.
- Serve immediately for best texture; the meringue can become chewy if left too long.
- Keep an eye on the meringue during the final bake to prevent over-browning.
