Recipe

Queen of Puddings

Regal Raspberry Delight

4.5 out of 5

Indulge in the rich and regal flavors of British cuisine with this delightful Queen of Puddings recipe. This classic dessert showcases a velvety custard base, topped with a layer of tangy raspberry jam and finished with a golden breadcrumb meringue.

Dessert› Pudding› Queen of Puddings

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

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

6 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free, Soy-free, Kosher, Halal

Allergens

Eggs, Milk, Wheat (breadcrumbs)

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

500ml (2 cups) whole milk 500ml (2 cups) whole milk
4 large eggs, separated 4 large eggs, separated
100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
1 teaspoon vanilla extract 1 teaspoon vanilla extract
100g (1/2 cup) fresh breadcrumbs 100g (1/2 cup) fresh breadcrumbs
200g (3/4 cup) raspberry jam 200g (3/4 cup) raspberry jam
Fresh raspberries, for garnish Fresh raspberries, for garnish

Nutrition

Calories (kcal / KJ): 280 kcal / 1172 KJ
Fat (total, saturated): 7g, 3g
Carbohydrates (total, sugars): 48g, 32g
Protein: 8g
Fiber: 1g
Salt: 0.2g

Preparation

1.
Preheat the oven to 180°C (350°F). Grease a baking dish.
2.
In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Remove from heat.
3.
In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
4.
Slowly pour the warm milk into the egg yolk mixture, whisking continuously.
5.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Stir in the vanilla extract.
6.
Pour the custard into the prepared baking dish and spread the raspberry jam evenly over the top.
7.
In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold in the breadcrumbs.
8.
Spread the breadcrumb meringue over the raspberry jam layer, making sure to cover the entire surface.
9.
Bake in the preheated oven for 20-25 minutes, or until the meringue is golden brown.
10.
Remove from the oven and let it cool for a few minutes. Serve warm or chilled, garnished with fresh raspberries.

Treat your ingredients with care...

Breadcrumbs — For the best texture, use fresh breadcrumbs made from day-old bread. You can make them by pulsing the bread in a food processor until finely crumbled.

Tips & Tricks

To achieve a perfectly golden meringue, make sure the breadcrumbs are evenly distributed and cover the entire surface of the pudding.
For a twist, you can substitute the raspberry jam with other fruit preserves such as strawberry or blackberry.
Serve the Queen of Puddings warm with a dollop of whipped cream or custard for an extra indulgent treat.
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven before serving.

Serving advice

Serve the Queen of Puddings as a delightful dessert after a traditional British meal. It pairs wonderfully with a cup of tea or coffee.

Presentation advice

Present the Queen of Puddings in individual serving dishes, allowing the golden meringue to be showcased. Garnish each portion with a few fresh raspberries for an elegant touch.