Queen of Puddings


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



Queen of Puddings



  • 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



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.