If you are craving a classic British treat that’s both comforting and delightfully elegant, the Queen of Puddings Recipe will quickly become your go-to dessert. This timeless pudding features a luscious breadcrumb custard base, a vibrant layer of jam, and a golden, crisp meringue topping, making every spoonful a harmony of creamy, fruity, and airy textures. It’s a beautiful showcase of simple ingredients coming together to create a royal finish that’s perfect for any occasion, especially when wanting to impress with a nostalgic touch.
Ingredients You’ll Need
The beauty of the Queen of Puddings Recipe lies in its simplicity, using accessible pantry staples that each play a crucial role in the pudding’s flavor, texture, and appearance. Every ingredient is essential, offering balance from the rich milk and eggs to the zing of lemon zest, and don’t forget the jam which brings that irresistible fruity sweetness.
- 2 cups whole milk: Provides the creamy base for the custard and ensures a smooth texture.
- 2 tablespoons unsalted butter: Adds richness and helps the custard set just right.
- 1 teaspoon vanilla extract: Brings warmth and a subtle aromatic depth.
- 1 tablespoon lemon zest: Lifts the flavors with a fresh citrus note that brightens the custard.
- ¾ cup fresh breadcrumbs: The secret star that thickens the custard and gives the pudding its signature texture.
- ¼ cup granulated sugar (for custard): Sweetens the custard perfectly without overpowering.
- 3 large eggs (separated): Egg yolks enrich the custard while egg whites create that stunning meringue topping.
- â…“ cup raspberry or strawberry jam: Adds a burst of fruity sweetness in the middle layer – homemade or store-bought both work beautifully.
- ¼ cup granulated sugar (for meringue): Ensures the meringue is light, glossy, and crisp when baked.
- Pinch of salt: Balances the sweetness and enhances the overall flavors.
How to Make Queen of Puddings Recipe
Step 1: Prepare the Custard Base
Begin by preheating your oven to 325°F (160°C). In a saucepan, gently warm the whole milk, butter, vanilla extract, and lemon zest together until the butter melts and the mixture is pleasantly warm but not boiling. This warm mixture is crucial for softening the breadcrumbs evenly, so they absorb all those lovely flavors. Remove it from heat, then stir in the fresh breadcrumbs and let the mixture rest for 10 minutes. This step lets the breadcrumbs soak up the liquid, forming the ideal custard consistency that’s the hallmark of this pudding.
Step 2: Combine Egg Yolks with Sugar
While the custard mixture rests, whisk the egg yolks with ¼ cup of granulated sugar until the mixture is pale and creamy. This will add structure and sweetness to the custard base. Stir the yolk mixture into the soaked breadcrumbs, blending everything thoroughly to achieve a smooth, custard-like batter.
Step 3: Bake the Custard Layer
Pour the custard batter into a greased baking dish and place it in your preheated oven. Bake for 25 to 30 minutes or until the custard is just set but still soft to the touch. This gentle baking ensures the pudding is creamy rather than rubbery, laying the perfect foundation for the jam and meringue layers.
Step 4: Add the Jam Layer
Take your baked custard out of the oven and allow it to cool slightly. Spread an even layer of raspberry or strawberry jam over the top while it’s still warm. The warmth from the custard helps the jam soften and mingle with the layer beneath, creating a luscious fruity middle that contrasts beautifully with the creamy custard and crisp meringue.
Step 5: Prepare and Add Meringue Topping
In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually sprinkle in the remaining ¼ cup sugar while continuing to beat until the meringue becomes glossy and holds stiff peaks. The perfect meringue topping adds lightness and a crisp bite. Spoon or pipe this over the jam layer, creating delicate peaks or a smooth cover as you prefer.
Step 6: Final Bake for a Golden Finish
Return the dish to the oven and bake for another 15 to 20 minutes. Keep a close eye as the meringue bakes to a gorgeous golden brown color with crisp edges. This final bake sets the meringue and brings together all the layers into a harmonious dessert that’s as delightful to look at as it is to eat.
How to Serve Queen of Puddings Recipe
Garnishes
The Queen of Puddings Recipe shines beautifully on its own, but a few thoughtful garnishes can elevate it even more. Consider adding fresh berries on the side for an extra burst of freshness or a sprinkle of finely chopped mint leaves to add a pop of color and subtle herbaceous notes. A light dusting of powdered sugar over the meringue can also make it look irresistibly inviting.
Side Dishes
This dessert pairs wonderfully with a cup of strong tea or rich coffee, making it perfect for afternoon tea gatherings. For something a little more indulgent, serve it alongside a dollop of softly whipped cream or a scoop of vanilla ice cream to amp up the creamy decadence while balancing the light meringue texture.
Creative Ways to Present
Instead of the traditional baking dish, try making individual portions of the Queen of Puddings Recipe in ramekins for a charming personal dessert presentation. You can also experiment with different jam flavors like blackberry or apricot for a unique twist. For a party, piping the meringue in decorative swirls adds a sophisticated touch that will impress your guests instantly.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The pudding will keep well for up to 2 days, although the meringue texture may soften slightly over time. If you prefer, store the custard and meringue layers separately and assemble just before serving to maintain that crisp meringue top.
Freezing
Freezing is not recommended for this dessert as the meringue tends to lose its crispness and can become chewy once thawed. For the best experience, enjoy Queen of Puddings Recipe fresh or within a couple of days of refrigeration.
Reheating
When reheating, do so gently in a low oven (around 300°F/150°C) for 10 to 15 minutes to warm the pudding through without melting the meringue completely. Avoid using a microwave, as this can make the meringue tough and soggy. Warm or slightly chilled, this pudding tastes fantastic either way.
FAQs
Can I use dried breadcrumbs instead of fresh?
It’s best to use fresh breadcrumbs for Queen of Puddings Recipe because they absorb the milk properly and create the right custard texture. Dried breadcrumbs may not soak up the liquid as well, resulting in a less creamy base.
What type of jam works best for this pudding?
Traditionally, raspberry or strawberry jam is used for its bright flavor and balance of sweetness and tartness. However, you can experiment with other fruity jams like blackberry, apricot, or even mixed berry depending on your taste preference.
Is it necessary to separate the eggs?
Yes, separating eggs is key because the yolks enrich the custard base while the whites are whipped separately to create the meringue topping, giving the dessert its signature layered texture.
Can I make this dessert vegan or dairy-free?
Queen of Puddings Recipe relies on dairy and eggs for texture and flavor, so a traditional vegan or dairy-free version would require significant substitutions and alternative ingredients, which may change the classic result. However, experimenting with plant-based milks and egg replacers could yield a fun twist.
Why does the meringue sometimes weep or become sticky?
Meringue can weep if not beaten correctly or if the sugar isn’t fully dissolved. Make sure to beat the egg whites until stiff, glossy peaks form and gradually add sugar to avoid graininess. Serving soon after baking also helps to prevent sticky meringue.
Final Thoughts
Trying the Queen of Puddings Recipe is like taking a delicious journey into comforting British tradition, and I truly encourage you to give it a go. Its combination of creamy custard, fruity jam, and light meringue will captivate your taste buds and warm your heart. Whether it’s a special family dinner or a cozy weekend treat, this pudding promises to become a cherished favorite that you’ll want to make again and again.
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 traditional British dessert featuring a creamy breadcrumb custard base topped with a layer of vibrant raspberry or strawberry jam and crowned with a golden, crisp meringue. This comforting treat strikes a perfect balance between sweet, tangy, and airy textures, ideal for serving warm or chilled after a hearty meal.
Ingredients
Custard Base
- 2 cups whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¾ cup fresh breadcrumbs
- ¼ cup granulated sugar (for custard)
- 3 large egg yolks (separated from whites)
Topping
- â…“ cup raspberry or strawberry jam
- 3 large egg whites
- ¼ cup granulated sugar (for meringue)
- Pinch of salt
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C) to warm up while you prepare the pudding.
- Warm Milk Mixture: In a saucepan, gently heat the milk, unsalted butter, vanilla extract, and lemon zest until the butter melts and the mixture is warm but not boiling, then remove from heat.
- Soak Breadcrumbs: Stir in the fresh breadcrumbs into the warm milk mixture and let it sit for 10 minutes so the crumbs absorb the liquid fully.
- Mix Egg Yolks and Sugar: In a separate bowl, whisk the egg yolks together with ¼ cup of granulated sugar until smooth, then combine this with the breadcrumb mixture.
- Bake Custard Base: Pour the breadcrumb custard into a greased baking dish and bake for 25 to 30 minutes until it is just set and firm to the touch.
- Cool and Add Jam: Remove the pudding from the oven and allow it to cool slightly before spreading the raspberry or strawberry jam evenly across the surface.
- Prepare Meringue: Beat the egg whites with a pinch of salt in a clean, dry bowl until soft peaks form. Gradually add the remaining ¼ cup sugar, continuing to beat until you achieve glossy, stiff peaks.
- Top with Meringue: Spoon or pipe the prepared meringue on top of the jam layer, spreading evenly.
- Final Bake: Return the pudding to the oven and bake for an additional 15 to 20 minutes until the meringue is beautifully golden and crisp on top.
- Serve: Enjoy your Queen of Puddings warm for a comforting treat or chilled as a refreshing dessert.
Notes
- You may use store-bought or homemade jam depending on your preference.
- For added texture, lightly toast the breadcrumbs before mixing them into the milk.
- This dessert is a classic British favorite and is perfect served after a traditional Sunday roast.
