Queen of Puddings recipe
Charlotte shows us how to make Queen of Puddings, an old-fashioned favourite topped with meringue peaks.
Ingredients
- 560 ml milk
- 10 g butter
- 110 g fresh white breadcrumbs
- 50 g caster sugar, plus extra
- 2 lemons, grated zest only
- 3 large eggs
- 3 tablespoons jam of choice
- 19.7 fl oz milk
- 0.4 oz butter
- 3.9 oz fresh white breadcrumbs
- 1.8 oz caster sugar, plus extra
- 2 lemons, grated zest only
- 3 large eggs
- 3 tablespoons jam of choice
- 2.4 cups milk
- 0.4 oz butter
- 3.9 oz fresh white breadcrumbs
- 1.8 oz caster sugar, plus extra
- 2 lemons, grated zest only
- 3 large eggs
- 3 tablespoons jam of choice
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180C and lightly grease a 24cm roasting dish with butter. Combine the milk and lemon zest in a saucepan and bring to the boil, then remove from the heat and stir in the butter, breadcrumbs, and 25g of the sugar. Leave to stand for 15-25 minutes so that the breadcrumbs swell up – you should be left with a mushy paste.
- Separate the eggs and lightly beat two egg yolks; add them to the cooled breadcrumb mixture. Pour it all into the dish and make sure it’s level. Bake for 35 minutes, or until set.
- Meanwhile, melt the jam in a small saucepan over a low heat and, when the pudding is ready, remove it from the oven and spread the jam evenly all over the top.
- Beat three egg whites in a mixer or large clean bowl until stiff, then whisk in 35g of the caster sugar and spoon this meringue mixture over the pudding. Use the back of your spoon to ‘flick’ the meringue up, in order to form pretty peaks.
- Sprinkle a little caster sugar over the meringue topping and bake for 10-15 minutes until golden brown.
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