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Queen of Puddings

Queen of Puddings

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Queen of Puddings
15th October, 2017

The Queen of Puddings is a quintessential British classic and I’ve made this many times for guests who have come to the UK for the first time and want to eat something truly British.

Did you know that many Europeans think the British invented the cheese cake?


  • Raspberry Jam
  • For the base
  • 575 mls Milk
  • 1 Lemon, zested
  • 100g Bread crumbs
  • 25g Butter
  • 50g Caster Sugar
  • 3 Egg Yolks
  • For the Meringue
  • 50g Caster Sugar
  • 3 Egg whites


    Start by making the base so pre-heat the oven to 180 degrees Centigrade and in a saucepan add the milk and bring to the boil before taking off the heat. Add the breadcrumbs, zest, sugar and butter for the base and set aside for about 20 minutes to allow the breadcrumbs to soak up the milk

    When the breadcrumb mix has cooled, quickly which up the egg yolks and add into the mix

    Butter an oven proof baking dish and pour in the breadcrumb base. You can bake this using a bain-marie style approach (the baking dish sits in a water bath in the oven) or you can bake as per normal in the middle of the oven. Either way; it’ll take 30-35 minutes. I prefer the water bath technique myself.

    Spoon some raspberry jam over the top of the breadcrumb base and make it sure it covers the whole pudding base.At this point you can pop the dessert into the fridge until you’re ready to serve pudding

    Shortly before you’re ready for a pudding, pre-heat the oven to 180 degrees Centigrade and also quickly whisk up the egg whites until they form stiff peaks and then whisk in the caster sugar and this will form the meringue topping

    Spoon over the meringue and make sure it covers the whole pudding as well.

    Pop into the oven and bake for about 15 minutes until the topping is golden brown

    Serve with some double cream