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
Scale
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.
