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Queen of Puddings

Queen of Puddings
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Queen of Puddings is a classic British dessert featuring a silky custard base enriched with stale bread crumbs, topped with a tangy layer of jam, and finished with a fluffy, golden meringue. This three-layered treat combines nostalgic comfort, simple ingredients, and customizable flavors, making it perfect for family dinners and special occasions.

Ingredients

Scale

Custard Base

  • 600ml milk
  • 150g stale white bread crumbs
  • 3 large eggs, separated
  • 100g caster sugar (divided, 70g for custard, 30g for meringue)
  • Zest of 1 lemon or 1 tsp vanilla extract
  • Butter for greasing the dish

Jam Layer

  • 150g raspberry or strawberry jam (or preferred jam)

Meringue Topping

  • 3 egg whites (from the separated eggs)
  • 30g caster sugar
  • Optional: pinch of cinnamon or nutmeg for spiced meringue

Instructions

  1. Prepare the Custard Base: Gently heat the milk with lemon zest or vanilla extract until warm but not boiling. In a separate bowl, whisk together the egg yolks, 70g of sugar, and stale bread crumbs. Slowly pour the warm milk into the egg mixture while stirring continuously to combine smoothly.
  2. Bake the Custard Layer: Preheat the oven to 160°C (320°F). Butter an ovenproof dish and pour in the custard mixture. Bake for about 30 minutes, until the custard is just set but still slightly wobbly in the center.
  3. Spread the Jam: Allow the baked custard to cool slightly, then evenly spread a generous layer of your chosen jam over the surface.
  4. Whip the Meringue: Beat the egg whites until foamy, gradually adding the remaining 30g sugar and continue beating until stiff, glossy peaks form. Optionally, stir in a pinch of cinnamon or nutmeg for extra flavor.
  5. Bake the Meringue Topping: Spoon or pipe the meringue over the jam layer, sealing the edges thoroughly. Increase oven temperature to 190°C (375°F) and bake for 10 minutes or until the meringue is golden and crisp on top.

Notes

  • Use day-old stale bread for best custard texture as it absorbs milk better.
  • Don’t overbake the custard; it should remain slightly wobbly when removed to maintain creaminess.
  • Use eggs at room temperature for better mixing and meringue volume.
  • Press meringue firmly to the jam edges to prevent weeping during baking.
  • Bake meringue at higher temperature for a shorter time to achieve crispness without drying.
  • Queen of Puddings does not freeze well due to the meringue topping.
  • Store leftovers covered in the fridge up to 2 days and gently reheat in a low oven to preserve texture.

Nutrition

Keywords: Queen of Puddings, British dessert, custard, meringue, jam, classic pudding, easy dessert, three-layer dessert, comforting dessert

Find it online: https://dailydishez.com/queen-of-puddings/