Queen of Puddings

A traditional British dessert which has changed only a little over the last 300 years since it was first invented possibly for the monarch at the time!
ServesPrep / Cooking TimeDifficulty
6 1 hour 10 minutes 2

There are many recipes for this pudding but over time, I have adapted and adapted to make my own version of this delicious dessert.

It consists of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. It sounds like there is alot of work but it is actually quite a straightforward pudding and the results are very impressive!!



For the pudding

6fl oz milk
6fl oz double cream
1 vanilla pod, split
3½oz caster sugar
4 free-range eggs, yolks only
4oz fresh breadcrumbs (white is best)
2 lemons, zest only
6oz raspberry jam

For the meringue

4 free-range egg whites
4oz caster sugar
4oz of granulated sugar
A little pinch of salt
1 tbsp icing sugar, for dusting


  • Preheat the oven to 160°C
  • Using a small non-stick saucepan, pour in the milk and cream and add the split vanilla pod and seeds.
  • Bring slowly to the boil over a medium heat then remove from the heat.
  • Put the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
  • Very slowly pour this mixture into the hot milk and cream, whisking all the time.
  • Add the breadcrumbs and lemon zest.
  • Your mixture is now ready to go into the ramekin dishes and be cooked.
  • Using a large roasting tin, fill about half full with boiling water to make a bain-marie.
  • Pour the pudding mixture into individual ramekins.
  • Shake them a little to ensure the mixture is level, then place them into the bain-marie.
  • Place the bain-marie in the centre of the oven.
  • Bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre.
  • Remove from the oven and allow to cool. Now increase the oven temperature to 190°C
  • Whilst your puddings are baking, make the meringue mix.
  • In a large mixing bowl, whisk the egg whites & salt together until they are stiff.
  • Whisk in a little of the granulated sugar, a bit at a time until the egg whites go shiny.
  • Sprinkle in the caster sugar, again a bit at a time and just keep whisking until all the sugar has been mixed in and the meringue is very thick and glossy.
  • To test if it is done, pull your whisk out and the meringue should stand in tall peaks.
  • Put the jam into a small saucepan and heat gently, then spread the jam over the top of the puddings.
  • Cover completely with the meringue mixture and make little peaks as you go
  • Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned.
  • Serve immediately, alone or with Creme Anglais.
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