Queen of Puddings

Nostalgia on a plate, the Queen of Puddings is a delightful British classic. Picture yourself wining childhood baking competitions with just a whiff of this dish filling the air! Now, let’s bring this royal gem into the 21st century with a touch more flair and maybe a tad less sugar.

Ingredients

600 ml (1 pint or 2.5 cups)	whole milk
25 grams (1 oz or 2 tablespoons)	unsalted butter
1 teaspoon	vanilla extract
150 grams (5 oz or 0.75 cups)	caster sugar
3	medium eggs, separated
75 grams (2.5 oz or 1.5 cups)	fresh breadcrumbs
150 grams (5 oz or 0.5 cups)	raspberry jam

600 ml (1 pint or 2.5 cups)

whole milk

25 grams (1 oz or 2 tablespoons)

unsalted butter

1 teaspoon

vanilla extract

150 grams (5 oz or 0.75 cups)

caster sugar

medium eggs, separated

75 grams (2.5 oz or 1.5 cups)

fresh breadcrumbs

150 grams (5 oz or 0.5 cups)

raspberry jam

method of cooking

1	Start by preheating your oven to 150°C (300°F, Gas Mark 2). Butter a 1.5-litre (1.5-Quart) baking dish generously.
2	In a medium saucepan, bring the milk and the butter to a gentle simmer. Add vanilla extract and 50 grams (1.75 oz or 4 tablespoons) of the sugar, stirring until the sugar dissolves.
3	Remove from heat and stir in the breadcrumbs. Let the mixture sit for 10 minutes to allow the breadcrumbs to absorb the liquid.
4	Beat the egg yolks in a separate bowl, then combine them with the milk and breadcrumb mixture. Pour it all into the prepared baking dish and bake for about 25-30 minutes, or until the custard is set and slightly golden.
5	While the base bakes, gently heat the raspberry jam in a small saucepan until warmed and easy to spread. Once the base is ready, spread the warm jam evenly over it.
6	In a clean, dry bowl, whip the egg whites to soft peaks, then gradually add the remaining caster sugar, beating to stiff peaks. Spoon or pipe the meringue over the jam layer. Return the dish to the oven and bake for another 10-15 minutes, or until the meringue is golden and crisp.

Start by preheating your oven to 150°C (300°F, Gas Mark 2). Butter a 1.5-litre (1.5-Quart) baking dish generously.

In a medium saucepan, bring the milk and the butter to a gentle simmer. Add vanilla extract and 50 grams (1.75 oz or 4 tablespoons) of the sugar, stirring until the sugar dissolves.

Remove from heat and stir in the breadcrumbs. Let the mixture sit for 10 minutes to allow the breadcrumbs to absorb the liquid.

Beat the egg yolks in a separate bowl, then combine them with the milk and breadcrumb mixture. Pour it all into the prepared baking dish and bake for about 25-30 minutes, or until the custard is set and slightly golden.

While the base bakes, gently heat the raspberry jam in a small saucepan until warmed and easy to spread. Once the base is ready, spread the warm jam evenly over it.

In a clean, dry bowl, whip the egg whites to soft peaks, then gradually add the remaining caster sugar, beating to stiff peaks. Spoon or pipe the meringue over the jam layer. Return the dish to the oven and bake for another 10-15 minutes, or until the meringue is golden and crisp.

1 hour 15 minutes Prep

45 minutes - Cooking

To modernize this classic even more, consider using alternative milks or a fruit preserve of your choice. For a tangy twist, lemon curd instead of jam works wonders.