Queen of Puddings is an old fashioned British dessert that contains three distinct layers: a custard containing breadcrumbs, a layer of fruity jam and a crown of delicious gooey meringue.
Sweet, surprisingly light and totally delicious, these simple desserts are straightforward to make and require relatively little hands on time.
This retro pudding is a perfect treat after a family lunch or at the end of a dinner party. Because of its regal name, it is also ideal to make to celebrate the Queens Platinum Jubilee.
Ingredients
You will need the following ingredients to make the queen of puddings.
Scroll down for quantities and full printable recipe at the bottom of this post.
Milk - whole milk is best for this dessert
Vanilla extract
Butter - adds a little extra richness to the custard layer
Eggs - large and separated
Caster sugar - whereas I generally like to use golden caster sugar in most of my baking, for this dessert white caster sugar is best so that you can achieve a perfectly white meringue.
Lemon - finely grated zest only
Fresh breadcrumbs - a bit of a misnomer fresh breadcrumbs are actually made from bread which is a few days old and beginning to stale (although not completely dried out). I always keep a bag of fresh breadcrumbs in the freezer. Ideally for this dish use crumbs made from bread that has had the crust removed. Cake crumbs can also be used.
Raspberry jam - See variations below for alternatives.
You will also need
4 Ramekin dishes - glass ramekins are ideal
1 roasting tin - The pudding is baked in a water bath to prevent the custard from over baking and becoming rubbery.
How to make queen of puddings
A warmed milk mixture is poured onto beaten sugar and eggs before adding breadcrumbs. Having left the custard mixture for a few minutes to allow the crumbs to swell it is then decanted into the prepared ramekins and baked in a water bath. Once set the custard is topped with jam and meringue before baking again to cook the meringue.
Step 1 Heat the milk and butter until just beginning to simmer. Whisk together the egg yolks, sugar and lemon zest and mix again. Then whisk in the warm milk mixture.
Step 2 Add the breadcrumbs to the custard and allow to stand so that the crumbs swell and soak up the custard. Then spoon into greased ramekin dishes.
Step 3 Cook the puddings in a water bath until just set.
Step 4 Carefully spread a little jam over the top of the set custards.
Step 5 Whisk the egg whites until stiff then gradually whisk in the sugar a little at a time to produce a thick glossy meringue.
Step 6 Pipe or spoon the meringue on the top of the puddings sealing in the jam. Place on a baking tray and bake until golden.
Cook's Tips
- It is essential to make sure that the whisk and bowl are scrupulously clean when making meringues. Any grease will inhibit the whisking of the eggs preventing a smooth, thick glossy meringue from forming.
- Ensure that the jam layer is completely sealed in by the meringue to prevent it from bubbling out during baking. You may find it easier to spread a flat layer over the top of the ramekin with a palette knife first and then topping with more meringue.
- This mixture is enough to make 4 - 5 puddings depending on the size of the ramekins. Alternatively, make one large pudding adding another 5 - 10 minutes to each baking.
- Not suitable to freeze
A traditional British dessert
Queen of puddings (or queens pudding) is a quintessentially British dessert with a long history, although the name itself is relatively new. Various forms of puddings made with breadcrumbs boiled with milk can be found dating back to the seventeenth century.
I have been unable to find for certain how the name came about. The oldest printed reference provided is from 1884. It may have been named in honour of Queen Victoria (perhaps commenting favourably on Manchester pudding a very similar dessert)or it may have got its name because Mrs Beeton referred to it as the queen of bread puddings.
The Food Timeline discusses the Queen of Pudding's history and how it compares to Manchester Pudding
One large or Individual queen of puddings
Although more often than not Queen of Pudding recipes are made in a large dish to be shared amongst guests, I think it looks prettiest when made as individual puddings. This makes them perfect for dinner parties when I always think it's nice to have your own individual pudding.
This recipe makes 4- 5 individual puddings. Glass ramekins are perfect as they show off the layers of the pudding. (Maybe you have a few glass ramekin dishes which had been saved from a shop bought dessert - these are ideal). They should hold about 150ml (¼ pt) liquid. Alternatively, china ramekins are fine and would also be good if you wanted to keep the filling a surprise.
If you prefer to make a larger whole pudding you will need a shallow 1.2-1.5l (2-2½pt) ovenproof dish. Increase the initial and second baking times by 5 - 10 minutes each.
Should queen of puddings be served hot or cold?
Queen of puddings is traditionally served warm but possibly controversially I actually prefer them served cold. There is no getting away from the fact that it is a sweet dish and I find chilling the puddings tempers the sweetness slightly.
The custard is also more set when served cold and the meringue becomes soft and marshmallowy so you can really differentiate the layers. Whereas when serving the desserts hot they become more of a homogenous whole.
Both ways are delicious just different, so I suggest you try them both ways and decide whether serving hot or cold is your favourite.
Variations
You can add fruit to the custard layer.
Replace the jam with some homemade fruit compote by cooking soft fruits with a little sugar. This can then be made less sweet than the traditional jam and the sharpness will help to cut through the sweetness of the meringue.
Replace the jam with marmalade.
So, let's get to it and bake!
📖 Recipe
Queen of Puddings
Equipment
- 4-5 ramekins which hold about 150ml (¼pt)
- roasting tin
- small saucepan
- 2 mixing bowls
- balloon whisk
- hand held electric whisk
- piping bag (optional)
- piping nozzle (optional)
Ingredients
for the custard layer
- 400 ml (14floz) milk
- 1 teaspoon vanilla extract
- 15 g (½oz) butter plus extra for greasing
- 2 large egg yolks
- 2 tablespoons Caster Sugar
- 1 lemon finely grated zest only
- 75 g (3oz) fresh breadcrumbs
for the jam layer
- 3 -4 tablespoons raspberry jam or other fruit jam
for the meringue layer
- 2 large egg whites
- 100 g (3½oz) caster sugar
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.
- Prepare the ramekin dishes. Use a little butter to lightly grease the inside of the ramekin dishes. Wipe the rim of the dishes with a piece of kitchen roll. Sit the dishes in a roasting tin.
to make the custard layer
- Pour 400ml (14floz) milk into a pan and add 1 teaspoon vanilla extract and 15g (½oz) butter. Heat gently until the butter melts and the milk is beginning to bubble around the edge of the pan.
- Whisk 2 egg yolks and 2 tablespoons caster sugar together then whisk in the finely grated zest of 1 lemon. Pour the hot milk mixture into the eggs whisking well. Stir in 75g (3oz) fresh breadcrumbs. Set aside for 10-15 minutes to allow the crumbs to soak up the custard.
- Spoon the custard mixture into the prepared ramekins, filling about three-quarters full. Pour hot water into the roasting tin so that it comes halfway up the sides of the ramekins.
- Place into the centre of the oven and bake for 25 - 30 minutes until the custard is just set, with a very slight wobble in the centre. Remove from the oven and remove the ramekins from the water bath.
- Spread a thin layer of jam over the set custard layer. If your jam is very firm you will find it easier if you warm the jam first.
to make the meringue
- Whisk two egg whites in a large bowl until standing in stiff peaks. Gradually whisk in 100g (3½oz) caster sugar a little at a time whisking well after each addition. Continue whisking until you have a thick glossy meringue.
to complete
- Pipe or spoon the meringue over the jam layer, taking care to completely cover the tops of the puddings with meringue. Place spaced apart on a baking sheet and bake in the centre of the oven for 15 minutes until the meringue is a pale golden colour.
- Serve hot or cold. Enjoy!
Notes
- It is essential to make sure that the whisk and bowl are scrupulously clean when making meringues. Any grease will inhibit the whisking of the eggs preventing a smooth glossy meringue from forming.
- Ensure that the jam layer is completely sealed in by the meringue to prevent it boiling out during baking. You may find it easier to spread a flat layer over the top of the ramekin with a palette knife and then topping with more meringue.
- This mixture is enough to make 4 - 5 puddings depending on the size of the ramekins. Alternatively ake one large pudding adding another 5 - 10 minutes to each baking.
- Not suitable to freeze
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.