If you are looking for a comforting dessert that sings of homey charm and fruity sweetness, the Queen of Puddings Recipe is an absolute must-try. This traditional British treat layers a creamy breadcrumb custard base with vibrant raspberry jam and a fluffy, golden meringue topping. The delightful contrast of textures and the perfect balance of flavors make it an unforgettable dessert that feels both nostalgic and utterly indulgent. Once you get the hang of this Queen of Puddings Recipe, it will surely become a treasured classic in your own kitchen.
Ingredients You’ll Need
The magic of this Queen of Puddings Recipe lies in its simplicity—each ingredient plays a crucial role in building layers of flavor and texture that make this dish so special. From the creamy milk to the fresh breadcrumbs, every component adds something essential that you’ll appreciate with every bite.
- Whole Milk: 500 ml provides the creamy base that makes the pudding rich and tender.
- Fresh Breadcrumbs: 100 g soak up the milk and give the dish its custard-like texture.
- Unsalted Butter: 25 g adds a subtle richness and smoothness to the base.
- Caster Sugar: 100 g split into two parts to sweeten the custard and stabilize the meringue topping.
- Eggs: 3, separated, to create the custard base with yolks and the airy meringue with whites.
- Vanilla Extract: 1 tsp infuses the dish with delicate warmth and aromatic complexity.
- Raspberry Jam: 3 tbsp brings fruity brightness and a lovely contrast to the sweet custard.
- Salt: A pinch to balance the sweetness and bring out deeper 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) and generously grease a medium ovenproof dish. This step ensures your pudding won’t stick and will develop a lovely crust after baking. The moderate temperature allows the custard base to cook gently without curdling.
Step 2: Warm the Milk Mixture and Soak Breadcrumbs
Gently warm the whole milk, butter, and half of your caster sugar in a saucepan until the butter melts and the mixture is hot but not boiling. Stir in the vanilla extract to infuse the milk with fragrant flavor. Then stir in the fresh breadcrumbs, allowing them to soak and absorb the warm milk. Set aside briefly to let the breadcrumbs swell, setting the stage for the creamy texture you want.
Step 3: Combine with Egg Yolks
Once the breadcrumb mixture is slightly cooled but still warm, whisk in the egg yolks. This is where the custard base truly begins to form. The egg yolks will thicken the mix upon baking and add richness to the dish, binding everything together beautifully.
Step 4: Bake the Custard Base
Pour the breadcrumb custard mixture into your prepared dish, smoothing the top and allowing it to settle evenly. Place it in the oven to bake for 25 minutes. At this point, the base will firm up while remaining soft and tender.
Step 5: Add the Raspberry Jam Layer
Remove your dish from the oven with care and quickly spread the raspberry jam evenly over the warm custard base. The warmth helps the jam soften and meld with the base, creating a luscious layer of fruity sweetness that contrasts perfectly with the creamy custard and sweet meringue.
Step 6: Whip and Add the Meringue Topping
Next, whip the egg whites with the remaining sugar and a pinch of salt until stiff, glossy peaks form. This meringue will give the pudding its iconic fluffy, golden crown. Spread or pipe the meringue gently over the jam layer, covering it completely.
Step 7: Final Bake for a Golden Finish
Return the dish to the oven and bake for an additional 15 minutes, or until the meringue is beautifully puffed and golden brown on top. The contrast between the crisp meringue and the soft underlayers is one of the best parts of this Queen of Puddings Recipe.
How to Serve Queen of Puddings Recipe
Garnishes
To elevate your Queen of Puddings Recipe, consider a simple garnish of fresh berries or a light dusting of powdered sugar for extra sweetness and visual appeal. A sprig of mint adds a refreshing note and a pop of color.
Side Dishes
This pudding is rich and filling, so light accompaniments like fresh fruit salad or a scoop of vanilla ice cream complement it wonderfully. A drizzle of warm custard or clotted cream on the side adds indulgence without overwhelming the dish.
Creative Ways to Present
Try making individual portions in small ramekins or ovenproof cups for a charming, personalized touch. You can also pipe the meringue peaks in delicate rosettes or swirls to make the presentation even more impressive for guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, cover the pudding tightly with plastic wrap and keep it in the refrigerator for up to two days. The flavors will meld nicely, though the meringue topping may soften a bit, which is still delicious.
Freezing
Queen of Puddings Recipe is best enjoyed fresh, but you can freeze individual portions without the meringue topping. Freeze the custard base and raspberry jam layers in airtight containers for up to one month. Add fresh meringue topping after thawing and bake before serving.
Reheating
To reheat, warm the pudding gently in the oven at a low temperature until heated through to avoid drying out the custard. If you’ve added fresh meringue after thawing, a brief blast under the grill can revive its golden color and texture.
FAQs
Can I use store-bought breadcrumbs for this recipe?
Fresh breadcrumbs are preferred because they absorb the milk better and create the soft custardy base characteristic of Queen of Puddings Recipe. Store-bought dried breadcrumbs may result in a denser texture.
What can I substitute for raspberry jam?
You can experiment with other fruit jams like blackcurrant, strawberry, or apricot. The tartness and sweetness of the jam balance the custard, so choose one with a good flavor to complement the pudding.
Is it necessary to separate the eggs?
Yes, separating the eggs is key because the yolks enrich the custard base, while the whipped whites create the fluffy meringue topping. Combining them together wouldn’t achieve the classic layered texture.
How do I know when the pudding is done baking?
The custard base should be set but still tender with a slight wobble in the center after the first bake. The meringue topping is done when it is golden and firm to the touch following the second bake.
Can I make this recipe dairy-free?
You can try substituting the whole milk with almond or oat milk and use a dairy-free butter alternative. However, the texture and richness may vary slightly from the traditional Queen of Puddings Recipe.
Final Thoughts
Making the Queen of Puddings Recipe is like giving yourself a warm hug in dessert form. It’s a timeless dish that brings together simple ingredients to create layers of flavor and texture that feel truly special. I encourage you to dive in, make this pudding your own, and enjoy the comforting delight that has charmed generations.
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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
- Diet: Vegetarian
Description
A classic British dessert combining a creamy baked breadcrumb base with a layer of tangy raspberry jam, topped with a light and fluffy meringue. Queen of Puddings is a comforting, nostalgic treat perfect served warm alongside cream or custard.
Ingredients
Base
- 500 ml Whole Milk
- 100 g Fresh Breadcrumbs
- 25 g Unsalted Butter
- 50 g Caster Sugar (half of total)
- 3 Egg Yolks (from 3 eggs)
- 1 tsp Vanilla Extract
Topping
- 3 Egg Whites (from 3 eggs)
- 50 g Caster Sugar (remaining half)
- Pinch of Salt
Additional
- 3 tbsp Raspberry Jam
Instructions
- Preheat and Prepare Dish: Set your oven to 150°C (300°F) and grease a medium-sized ovenproof dish thoroughly with butter to prevent sticking and ensure even cooking.
- Make Breadcrumb Base: In a saucepan, gently warm together the whole milk, unsalted butter, and half the caster sugar until the butter melts and the sugar dissolves. Remove from heat and stir in the vanilla extract and fresh breadcrumbs. Let this mixture rest for 5 minutes to allow the breadcrumbs to soak up the milk. Then whisk in the egg yolks until fully combined to form a smooth batter.
- Pour and Settle: Transfer the breadcrumb mixture into the prepared dish, spreading it evenly, and allow it to settle briefly so any air bubbles rise and the surface smooths out.
- Bake Base Layer: Place the dish in the preheated oven and bake for 25 minutes until the breadcrumb pudding is set. Remove carefully from the oven and while still warm, evenly spread the raspberry jam over the surface.
- Prepare Meringue Topping: Using an electric mixer, whisk the egg whites alongside the pinch of salt until they form soft peaks. Gradually add the remaining caster sugar and continue whipping until stiff, glossy peaks form.
- Top and Bake Again: Spread or pipe the meringue over the warm jam layer, ensuring it completely covers the jam. Return the dish to the oven and bake for an additional 15 minutes until the meringue is firm and golden on top.
- Serve: Remove from oven and serve the Queen of Puddings warm, ideally accompanied by cream or custard for an indulgent finish.
Notes
- Using fresh breadcrumbs rather than dried gives a lighter, more tender texture.
- Do not overwhip the egg whites to prevent grainy meringue; stop at stiff peaks.
- The raspberry jam adds tartness that balances the sweet, creamy base.
- Allow the pudding to cool slightly before serving if preferred, but it is traditionally served warm.
- For a richer flavor, consider using whole milk or adding a splash of cream in the base.
