If you have a soft spot for British classics that are both comforting and delightfully impressive, this Queen of Puddings Recipe is exactly what you need. Combining creamy, custardy breadcrumbs with a tangy layer of raspberry jam and a crisp, golden meringue topping, it’s a dessert that delivers a beautiful contrast of textures and flavors in every bite. Once you master this recipe, it will quickly become a beloved staple for cozy afternoons, family gatherings, or anytime you crave something nostalgic and sweet.
Ingredients You’ll Need
Preparing the Queen of Puddings Recipe calls for a handful of simple yet essential ingredients that come together beautifully to create layers of flavor and texture. From the creamy warmth of whole milk to the light crunch of freshly whipped egg whites, each element plays a vital role.
- Whole Milk: 500 ml, provides the rich, creamy base for the breadcrumb custard.
- Fresh Breadcrumbs: 100 g, they soak up the milk and add body to the pudding.
- Unsalted Butter: 25 g, adds silkiness and subtle richness to the custard layer.
- Caster Sugar: 100 g (divided), sweetens the dessert and helps create a glossy meringue.
- Eggs: 3 (separated), yolks for the custard and whites for the fluffy meringue topping.
- Vanilla Extract: 1 tsp, introduces a warm, comforting aroma that ties the flavors together.
- Raspberry Jam: 3 tbsp, adds a vibrant, fruity tartness that balances the sweetness.
- Salt: a pinch, enhances all the flavors and ensures the meringue is perfectly balanced.
How to Make Queen of Puddings Recipe
Step 1: Prepare the Oven and Dish
Start by preheating your oven to 150°C (300°F) and generously grease a medium-sized ovenproof dish. This simple step ensures the pudding won’t stick, making it easier to serve and clean up afterward. A well-prepared dish sets the stage for a flawless bake.
Step 2: Warm Milk and Soak Breadcrumbs
In a saucepan, gently warm the whole milk with the unsalted butter and half of the caster sugar until the butter melts fully. Stir in the vanilla extract, then add the fresh breadcrumbs. Let this mixture rest for about 10 minutes to allow the breadcrumbs to soak up the creamy liquid, softening the base for your pudding.
Step 3: Incorporate Egg Yolks
Once the breadcrumb mixture has rested and cooled slightly, whisk in the separated egg yolks. This step enriches the custard’s texture and ensures the pudding sets beautifully in the oven. Pour the mixture into your prepared dish and let it settle evenly. This layer forms the comforting foundation of your Queen of Puddings Recipe.
Step 4: First Bake and Add Jam
Bake the breadcrumb custard for about 25 minutes until lightly set. While it’s still warm, spread the raspberry jam evenly over the surface. The warmth helps the jam melt slightly, creating a deliciously sticky, fruity layer that complements the creamy custard perfectly.
Step 5: Make the Meringue
In a clean bowl, whisk the egg whites with a pinch of salt until they start to froth. Gradually add the remaining caster sugar and continue whipping until stiff, glossy peaks form. This meringue will crown your pudding with a light, airy texture, providing a delightful contrast to the creamy base.
Step 6: Top and Final Bake
Spread or pipe the meringue over the jam layer, covering it completely. Pop the dish back into the oven and bake for another 15 minutes until the meringue turns golden and crisp on top. This final bake is what transforms the dish into the classic Queen of Puddings Recipe you know and love.
Step 7: Serve Warm and Enjoy
Once out of the oven, serve your Queen of Puddings Recipe while it’s still warm. It’s wonderful with a dollop of cream or a splash of custard, adding an extra layer of indulgence to this charming dessert.
How to Serve Queen of Puddings Recipe
Garnishes
To elevate the presentation, consider a sprinkle of fresh berries or a dusting of powdered sugar. A small sprig of mint can also add a fresh visual pop, making each serving look as lovely as it tastes.
Side Dishes
This pudding pairs wonderfully with lightly whipped cream or a smooth custard. Such sides not only complement the textures but also add a cooling contrast to the warm, sweet flavors of the dish.
Creative Ways to Present
For a modern twist, try piping the meringue in decorative swirls or peaks for a more dramatic look. You can also prepare individual portions in ramekins for a charming personal touch that’s perfect for dinner parties or special occasions.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the dish tightly with cling film or transfer into an airtight container and store in the refrigerator. It’s best enjoyed within two days for maximum freshness.
Freezing
The Queen of Puddings Recipe isn’t ideal for freezing due to the delicate meringue topping, which may lose its texture. However, you could freeze the baked breadcrumb base before adding the jam and meringue to save time later.
Reheating
Reheat leftovers gently in a low oven to revive the creamy custard without drying out the pudding. Avoid using the microwave to keep the texture intact, especially for the meringue layer.
FAQs
Can I use store-bought breadcrumbs?
Fresh breadcrumbs work best in this recipe because they absorb the milk better, creating a soft and creamy texture. Store-bought dry breadcrumbs may make the pudding drier or denser.
What if I don’t have raspberry jam?
You can substitute raspberry jam with other fruit preserves or marmalades, such as strawberry or blackcurrant. Just choose a flavor you love that pairs well with creamy custard and meringue.
How do I know when the custard layer is set?
The custard should be gently firm to the touch but still have a slight wobble in the middle after the first bake. It will finish setting as the pudding cools slightly.
Can I make this recipe vegan or dairy-free?
Traditional Queen of Puddings Recipe relies on dairy and eggs. To make it vegan, you’d need suitable substitutes like plant-based milk, vegan butter, and aquafaba for the meringue, but the texture and flavor will differ.
Why does the meringue sometimes weep?
Weeping or syrupy liquid on meringue often happens if baked at too low a temperature or humidity is high. Make sure to whip the egg whites properly and bake until just golden for the best results.
Final Thoughts
This Queen of Puddings Recipe is one of those timeless desserts that feels like a warm hug on a plate. Its layers are simple but thoughtfully crafted, offering a perfect combination of creamy, fruity, and fluffy textures that everyone will adore. I encourage you to give it a try—you might just find yourself reaching for it again and again, sharing its charm with friends and family.
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 raspberry jam and a fluffy, golden baked meringue. This comforting pudding combines smooth textures with sweet jam and a crisp meringue crown, perfect served warm with cream or custard.
Ingredients
Base:
- 500 ml Whole Milk
- 100 g Fresh Breadcrumbs
- 25 g Unsalted Butter
- 50 g Caster Sugar (half divided amount)
- 3 Egg Yolks (from separated eggs)
- 1 tsp Vanilla Extract
Jam Layer:
- 3 tbsp Raspberry Jam
Meringue Topping:
- 3 Egg Whites (from separated eggs)
- 50 g Caster Sugar (remaining half)
- A pinch of Salt
Instructions
- Prepare Oven and Dish: Preheat the oven to 150°C (300°F) and grease a medium-sized ovenproof dish to prevent sticking.
- Make Breadcrumb Mixture: Warm the whole milk, unsalted butter, and half the sugar together until the butter is melted. Stir in the vanilla extract and fresh breadcrumbs, then let the mixture rest for a few minutes so the breadcrumbs absorb the liquid. After resting, whisk in the egg yolks thoroughly.
- Pour and Settle: Pour the breadcrumb custard mixture into the prepared dish and allow it to settle evenly.
- Bake Base Layer: Bake in the preheated oven for 25 minutes until the custard is set. Once baked, remove from the oven and spread the raspberry jam evenly over the warm base layer.
- Prepare Meringue: In a clean bowl, whip the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining caster sugar while continuing to whisk until stiff and glossy peaks develop.
- Top with Meringue: Spread or pipe the meringue evenly over the raspberry jam layer to cover completely.
- Final Bake: Return the dish to the oven and bake for another 15 minutes or until the meringue is golden brown and crisp on top.
- Serve: Serve the Queen of Puddings warm, accompanied by cream or custard for extra richness and comfort.
Notes
- Using fresh breadcrumbs is preferable for the best texture and absorption, but dry breadcrumbs can be used if rehydrated.
- Ensure the egg whites bowl and whisk are completely clean and dry to achieve perfect meringue peaks.
- Raspberry jam can be substituted with any berry jam of your choice for a different flavor.
- Serve immediately for the best contrast between the warm custard and crisp meringue topping.
- This dessert can be reheated gently, but the meringue texture is best fresh.
