The Queen of Puddings Recipe is a classic British dessert that marries the comforting creaminess of a breadcrumb custard base with a sweet layer of fruit jam and a fluffy, golden meringue topping. This delectable treat is perfect for anyone who wants to experience a warm, nostalgic pudding filled with contrasting textures and vibrant flavors. Whether you’re making it for a cozy family dinner or a special occasion, this recipe offers a wonderful balance of simplicity and elegance that will make you feel like royalty in your own kitchen.
Ingredients You’ll Need
The ingredients for this Queen of Puddings Recipe are straightforward but essential, each playing a key role in building its signature texture and flavor. From creamy milk and rich egg yolks to the fresh breadcrumbs and tangy jam, these components come together beautifully in this timeless dessert.
- Whole milk: Provides the creamy base that soaks into the breadcrumbs for custard texture.
- Unsalted butter: Adds richness and a silky mouthfeel to the pudding base.
- Granulated sugar: Sweetens both the base and the meringue topping evenly.
- Vanilla extract: Imparts a warm, fragrant depth to the custard layer.
- Fresh white breadcrumbs: Absorb the milk mixture to create that unique pudding structure.
- Large egg yolks: Thicken and enrich the custard with their natural creaminess.
- Raspberry or strawberry jam: Provides a fruity contrast and vibrant color beneath the meringue.
- Large egg whites: Whipped to stiff peaks for the light, airy meringue topping.
How to Make Queen of Puddings Recipe
Step 1: Prepare the Custard Base
Begin by preheating your oven to 325°F (160°C) and greasing a 1½-quart baking dish. Warm the milk, butter, sugar, and vanilla in a saucepan over medium heat until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the breadcrumbs, letting the mixture thicken for about 10–15 minutes. Once the mixture cools just enough to safely mix in the egg yolks, whisk them in thoroughly. Pour this custard base into your prepared dish, then bake for 25–30 minutes until it sets but remains slightly wobbly at the center.
Step 2: Add the Jam Layer
Remove the custard base from the oven and gently spread your choice of raspberry or strawberry jam evenly on top. This sweet jam layer adds a burst of fruitiness that complements the creamy custard and the sweet meringue beautifully. After spreading, increase the oven temperature to 350°F (175°C) to get ready for the meringue topping.
Step 3: Make and Add the Meringue
In a clean bowl, beat the egg whites to soft peaks. Gradually add the sugar while continuing to beat until you achieve stiff, glossy peaks—this step is crucial for that classic light and crisp topping. Spoon or pipe the meringue over the jam layer, ensuring it covers the entire surface to seal in the sweet jam beneath. Return the dish to the oven and bake for 15–20 minutes until the meringue turns golden and crisp on top.
Step 4: Cool and Serve
Once baked, let the pudding cool slightly before serving it warm. This subtle cooling step allows the layers to set well while keeping the custard luscious and the meringue perfectly airy and light.
How to Serve Queen of Puddings Recipe
Garnishes
A light dusting of powdered sugar or a few fresh berries make perfect garnishes for Queen of Puddings, enhancing its look and adding a hint of freshness that pairs wonderfully with the sweetness of the meringue and jam.
Side Dishes
This pudding shines best as a standalone dessert but pairs delightfully with a cup of tea or a dollop of clotted cream or whipped cream to elevate the indulgence factor even more.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins or small gratin dishes. Another idea is to pipe the meringue in decorative swirls and finish with a quick torch for a bakery-style finish that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Queen of Puddings keeps well in the refrigerator, covered, for up to two days. Just be aware the meringue may lose some of its crispness over time but will still taste delicious.
Freezing
While technically possible, freezing this dessert is not recommended as the custard and meringue textures may change upon thawing, with the meringue becoming chewy.
Reheating
To reheat, warm individual portions gently in the microwave or oven at low heat. This helps maintain the softness of the custard while warming up the meringue without causing it to weep.
FAQs
Can I use other types of bread for the breadcrumb base?
Yes, white breadcrumbs work best for texture and color, but fine whole wheat breadcrumbs can be used for a nuttier flavor. Avoid very coarse crumbs as they won’t soak up the custard as well.
What jams work best in the Queen of Puddings Recipe?
Traditional raspberry or strawberry jam is classic, but blackcurrant, plum, or even mixed berry jams offer delicious flavor variations. Choose a jam with a good balance of sweetness and tartness.
Is it possible to make the meringue topping without a mixer?
While a hand whisk can be used, it requires considerable effort and time to reach stiff peaks. An electric mixer is highly recommended for the perfect glossy meringue.
Can this recipe be made dairy-free?
Substituting dairy milk with a plant-based milk and butter with a dairy-free alternative is possible, but it may affect the custard texture slightly. Experiment with thicker plant milks like oat or cashew for best results.
How do I know when the custard base is properly set?
The custard should be mostly firm but with a slight wobble in the center when gently shaken. This ensures it will hold together but remain creamy after baking the meringue topping.
Final Thoughts
Making the Queen of Puddings Recipe is like inviting a beloved British tradition into your home, bringing warmth, comfort, and a touch of elegance to any meal. It’s such a joyous dessert to share, and the combination of custard, jam, and meringue is simply irresistible. I encourage you to try this wonderful recipe and create your own moments of delicious nostalgia with every bite.
Print
Queen of Puddings Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
Queen of Puddings is a classic British dessert featuring a creamy breadcrumb custard base topped with a layer of fruity jam and crowned with a golden, crisp meringue. This simple yet elegant pudding is perfect for any occasion and showcases a delightful contrast of textures and flavors.
Ingredients
For the base:
- 2 cups whole milk
- 2 tablespoons unsalted butter
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh white breadcrumbs
- 2 large egg yolks
For the topping:
- ⅓ cup raspberry or strawberry jam
- 2 large egg whites
- ¼ cup granulated sugar
Instructions
- Preheat and prepare dish: Preheat your oven to 325°F (160°C) and lightly grease a 1½-quart baking dish to prevent sticking.
- Make breadcrumb custard base: In a saucepan over medium heat, warm the milk, butter, sugar, and vanilla extract until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in fresh white breadcrumbs. Let the mixture sit for 10–15 minutes to thicken as the breadcrumbs absorb the liquid.
- Add egg yolks and bake base: Once the mixture has cooled slightly, whisk the two egg yolks and incorporate them into the breadcrumb mixture. Pour this custard base into the prepared baking dish and bake for 25–30 minutes, until it is set but still slightly wobbly in the center.
- Apply jam layer: Remove the baked base from the oven and gently spread the raspberry or strawberry jam evenly over the surface. Increase the oven temperature to 350°F (175°C) for the meringue topping.
- Prepare meringue topping: In a clean bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar and continue beating until stiff, glossy peaks are achieved, indicating a stable meringue.
- Top with meringue and bake: Spoon or pipe the meringue over the jam layer, making sure to cover the surface completely. Return the dish to the oven and bake for another 15–20 minutes, or until the meringue is golden brown and crisp on top.
- Cool and serve: Allow the pudding to cool slightly before serving warm to enjoy the ideal texture contrast between the creamy base, fruity jam, and crisp meringue.
Notes
- You can prepare the breadcrumb custard base ahead of time and refrigerate it before baking to save time.
- Any red jam works well for the topping – try blackcurrant or plum jam for a different flavor variation.
- Queen of Puddings is best enjoyed the same day it is made to appreciate the meringue’s crispness.
