Dish

Queen of Puddings

Queen of Puddings is made by spreading a layer of jam in a baking dish and topping it with a mixture of milk, sugar, eggs, and breadcrumbs. The dish is then baked until the custard is set. A layer of meringue is then added to the top and the dish is baked again until the meringue is golden brown. This dessert is best served cold and is perfect for any occasion.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Dessert› Pudding

Origins and history

Queen of Puddings has been a popular dessert in England since the 18th century. It is said to have been named after Queen Victoria, who was a fan of the dessert. The dish was originally made with stale bread instead of breadcrumbs and was often served as a way to use up leftover ingredients. Over time, the recipe evolved to include a sweet custard filling and a meringue topping.

Dietary considerations

This dish is vegetarian and can be made gluten-free by using gluten-free breadcrumbs. It does contain dairy and eggs.

Variations

Variations of Queen of Puddings include using different types of jam, adding lemon zest to the custard filling, or using different types of breadcrumbs. Some recipes also call for a layer of whipped cream on top of the meringue.