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
Scale
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.