Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened egg custard, spread with jam and topped with meringue.

Ingredients

• 4 eggs
• 600 ml full fat milk
• 1 piece lemon rind
• 1 cup caster sugar
• 2 cups soft white breadcrumbs
• 1 tsp vanilla
• 300g raspberry jam

 Method

1.    Preheat the oven to 150 C.
2.    Butter a deep baking dish, at least 1.5L capacity. Spread with jam.
3.    Heat the milk with the lemon rind until just before boiling-point.
4.    Beat one whole egg and three egg yolks with 1/3 cup of sugar. Add the vanilla.
5.    Discard the lemon rind and whisk the warm milk into the egg-sugar mixture.
6.    Stir in the breadcrumbs and let sit 5 minutes.
7.    Pour the breadcrumb-custard mixture over the jam and bake for 45-60 mins. The custard
        should be set but still a bit wobbly in the middle.
8.    Beat the three eggwhites and gradually add the 2/3 cup of sugar until you achieve a thick,
        glossy appearance.
9.    Turn up the heat to 190 C, swirl meringue attractively on top of the custard layer and
        bake for another 10 minutes.

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Comments (3)

• |2010-09-17 14:02:49 Craig Griffiths  - Queen of Puddings
  I have been looking for the origins of Queen of puddings, at school we used to call it queen Anne's guts, I once heard that the origins came from when Queen Anne the worked in the kitchens after the war using old bread she created Queen Anne's Pudding?

• |2010-09-17 14:08:04 Diamond  - Queen of Puddings
  Enjoyed making it.

• |2011-12-18 18:55:59 elizabeth burton  - caramel queen of puddings
  I am desperately looking for a caramel version of this pudding without the jam. My mother use to make one from an eighties recipe card long list does anyone have a recipe for it?

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