If you have a soft spot for nostalgic British desserts, the Queen of Puddings Recipe is an absolute must-try. It’s a delightful trio of textures and flavors: a creamy breadcrumb custard base, a vibrant layer of raspberry jam, and a beautifully golden, fluffy meringue topping. Together, these layers create a comforting yet elegant pudding that feels like a warm hug on a plate. Whether you’re cooking for family or impressing guests, this timeless classic will quickly become a favorite in your dessert repertoire.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Queen of Puddings Recipe lies in its simplicity and the importance of each ingredient. These pantry staples come together to create layers of creamy custard, fruity sweetness, and airy meringue—each element essential to the final result.
- Whole Milk: 500 ml – a rich, creamy base that forms the custard layer’s foundation.
- Fresh Breadcrumbs: 100 g – gently soak up the milk and add texture to the creamy base without being dense.
- Unsalted Butter: 25 g – adds depth and smoothness to the custard for a rich mouthfeel.
- Caster Sugar: 100 g (divided) – sweetness is carefully balanced between the custard and the meringue topping.
- Eggs: 3 (separated) – yolks enrich the custard, while whites make the meringue light and fluffy.
- Vanilla Extract: 1 tsp – a warm, fragrant note that enhances the overall flavor.
- Raspberry Jam: 3 tbsp – the fruity middle layer that adds a pop of color and tartness.
- Salt: a pinch – just enough to balance and highlight the sweetness.
How to Make Queen of Puddings Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 150°C (300°F). While it warms up, grease a medium ovenproof dish so the pudding won’t stick and releases easily once baked. This simple prep helps ensure a smooth, stress-free baking experience.
Step 2: Warm the Milk and Mix with Breadcrumbs
Gently warm the whole milk, unsalted butter, and half of the caster sugar until the butter melts and the sugar dissolves. Be careful not to boil the milk—just warm enough to combine the ingredients. Stir in the vanilla extract and then add the fresh breadcrumbs, allowing them to soak and soften for a few minutes. Once cooled slightly, whisk in the egg yolks to enrich the custard base.
Step 3: Pour and Settle
Pour this creamy breadcrumb mixture into your prepared oven dish, smoothing the surface with a spatula. Let it sit for a moment so any air bubbles rise and the mixture settles evenly, which helps produce a consistent custard texture when baked.
Step 4: Initial Bake
Bake the custard base for about 25 minutes until it feels just set to the touch. At this point, remove it from the oven and spread the raspberry jam evenly over the top while it’s still warm. The residual heat allows the jam to soak in slightly without melting completely away.
Step 5: Whip the Meringue
Beat the egg whites with a pinch of salt and the remaining caster sugar until stiff peaks form. This fluffy, glossy meringue is what gives the pudding its crowning glory. You can choose to either spread the meringue over the jam in a smooth layer or pipe it on for a decorative touch.
Step 6: Bake the Meringue
Return the dish to the oven and bake for another 15 minutes, or until the meringue is beautifully golden and lightly crisp on the outside but soft and marshmallowy inside. This second bake perfectly finishes your Queen of Puddings creation.
Step 7: Serve Warm and Enjoy
Once out of the oven, let the pudding cool just slightly, then serve it warm along with a generous helping of cream or custard. The contrast between the warm pudding and cold cream is simply irresistible.
How to Serve Queen of Puddings Recipe
Garnishes
Although the pudding is stunning on its own, a few fresh raspberries or a sprinkle of toasted flaked almonds can elevate it visually and add a delightful texture contrast. A dusting of icing sugar over the meringue also lends a lovely finishing touch.
Side Dishes
This pudding pairs wonderfully with a side of lightly whipped double cream or classic custard, enhancing the dessert’s comforting richness. A hot cup of tea or a glass of fruity dessert wine can also make the perfect accompaniment, balancing sweetness and bringing out the jam’s tang.
Creative Ways to Present
If you want to put a spin on the traditional presentation, try assembling the pudding in individual ramekins for a charming single-serve treat. Piping the meringue in decorative swirls or peaks adds an elegant flair that’s sure to impress at your next dinner party.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Queen of Puddings covered in the refrigerator for up to two days. Keep it tightly wrapped or in an airtight container to maintain its moisture and prevent the meringue from becoming soggy.
Freezing
Freezing this dessert is not recommended, as the meringue topping tends to lose its texture and become watery upon thawing. It’s best enjoyed fresh for the most delightful experience.
Reheating
To reheat leftovers, place the pudding in a warm oven (around 150°C or 300°F) for 10-15 minutes to gently revive the custard and crisp up the meringue slightly. Avoid microwaving as it can make the textures less appealing and the meringue rubbery.
FAQs
Can I use store-bought breadcrumbs for this recipe?
Fresh breadcrumbs work best to achieve the pudding’s signature creamy texture, but if you only have dried breadcrumbs, try soaking them in the warm milk mixture for longer to soften before proceeding.
What can I substitute for raspberry jam?
Feel free to experiment with other fruit spreads like strawberry, blackberry, or even apricot jam. Just remember to pick a jam that isn’t too runny to avoid sogginess in the layers.
Is there a vegan version of Queen of Puddings?
While the traditional recipe relies on dairy and eggs, you can try vegan substitutes like plant-based milk, vegan butter, aquafaba (chickpea brine) for meringue, and egg replacers. It takes some trial and error, but it’s definitely doable!
Can I make this dessert gluten-free?
Yes! Swap the regular breadcrumbs for gluten-free breadcrumbs made from gluten-free bread or ground nuts to keep the texture but avoid gluten altogether.
How do I know when the custard base is properly set?
The custard should appear firm around the edges and slightly wobbly in the center when you remove it after the first bake. It will finish setting as it cools slightly, ensuring that lovely creamy consistency.
Final Thoughts
There’s something truly special about the Queen of Puddings Recipe that captures the heart of traditional British desserts: simple ingredients turned into pure magic. From its luscious custard core to its tangy jam layer and cloud-like meringue topping, it’s a dessert that feels both humble and regal. I can’t wait for you to try making it yourself and enjoy every comforting bite with those lucky enough to share the table with you.
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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
Description
Queen of Puddings is a classic British dessert featuring a baked breadcrumb custard base topped with a layer of tangy raspberry jam and finished with a fluffy, golden meringue. This comforting pudding is perfect served warm with cream or custard, offering a delightful combination of creamy, fruity, and sweet textures.
Ingredients
Main Ingredients
- 500 ml Whole Milk
- 100 g Fresh Breadcrumbs
- 25 g Unsalted Butter
- 100 g Caster Sugar (divided)
- 3 Eggs (separated)
- 1 tsp Vanilla Extract
- 3 tbsp Raspberry Jam
- A pinch of Salt
Instructions
- Preheat and Prepare Dish: Set your oven to 150°C (300°F) and grease a medium ovenproof dish to prevent sticking.
- Warm Milk Mixture: Gently warm the whole milk, unsalted butter, and half of the caster sugar together. Stir in the vanilla extract, then mix in the fresh breadcrumbs. Allow this mixture to rest so the breadcrumbs can soak up the milk, then whisk in the egg yolks thoroughly.
- Fill and Settle: Pour the breadcrumb custard mixture into the prepared dish, tapping lightly to help it settle evenly.
- Bake Base Layer: Bake the custard base in the oven for 25 minutes until just set. Once baked, remove from the oven and evenly spread the raspberry jam over the warm custard layer.
- Make Meringue: Whip the egg whites along with the remaining sugar and a pinch of salt until stiff peaks form, ensuring a glossy and stable meringue.
- Top and Bake Again: Spread or pipe the meringue mixture over the jam layer to cover completely. Return the dish to the oven and bake for an additional 15 minutes, or until the meringue turns golden brown.
- Serve: Serve the Queen of Puddings warm, ideally accompanied by cream or custard for extra indulgence.
Notes
- Ensure the egg whites are whipped to stiff peaks for a stable meringue topping.
- Raspberry jam can be substituted with other fruit preserves like strawberry or blackberry for variation.
- The pudding is best enjoyed fresh from the oven but can be reheated gently if needed.
- For a richer taste, serve with pouring cream or warm custard.
