The Queen of Puddings is a timeless dessert that combines creamy custard, tangy jam, and a golden meringue crown. Its layers of silky smoothness, fruity sweetness, and airy crispness create a symphony of textures in every bite. With just 20 minutes of prep and an hour in the oven, this classic treat is surprisingly simple yet utterly indulgent.
Warm from the oven, the meringue’s delicate peaks contrast beautifully with the soft custard beneath, while the jam adds a burst of vibrant flavor. Perfect for cozy gatherings or a comforting solo treat, this pudding is as elegant as it is satisfying. It’s a dessert that feels both nostalgic and effortlessly special.
Ingredients for Queen of Puddings
- Custard Base:
- 2 cups (16 fl oz/480 ml) whole milk
- 2 tablespoons (1 oz/28 g) butter
- 1 ½ cups (4 oz/115 g) fresh white breadcrumbs (use day-old bread for best results)
- 2 tablespoons (1 oz/28 g) granulated sugar
- 2 teaspoons lemon zest (finely grated)
- 2 large egg yolks (room temperature)
- ⅓ cup (4 oz/115 g) raspberry jam (or any fruit jam of your choice)
- Meringue Topping:
- 2 large egg whites (room temperature)
- ½ cup (4 oz/115 g) granulated sugar
Step-by-Step Instructions
- Preheat the oven: Set your oven to 325°F (165°C). Lightly grease a 9-inch baking dish and set it aside.
- Make the custard base: In a small saucepan, combine the milk and butter. Heat gently until it reaches a simmer, then remove from heat. Stir in the breadcrumbs, sugar, and lemon zest. Let the mixture cool for 15 minutes.
- Add the egg yolks: Once the mixture has cooled, whisk in the egg yolks until fully combined. Pour the custard into the prepared baking dish.
- Bake the custard: Bake for 25-30 minutes, or until the custard is set. To check, gently shake the dish; the custard should wobble slightly but not be liquid.
- Add the jam: Once baked, spread the raspberry jam evenly over the custard layer. Set aside while you prepare the meringue.
- Make the meringue: In a clean, medium bowl, whip the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, until stiff peaks form and the sugar is fully dissolved.
- Top with meringue: Pile the meringue on top of the jam layer, spreading it evenly or creating decorative peaks.
- Bake again: Return the dish to the oven and bake for another 25-30 minutes, or until the meringue is golden and crisp.
- Cool and serve: Allow the pudding to cool slightly before serving. Enjoy as is or with a dollop of whipped cream. Store leftovers in the fridge for up to 2 days.
Serving Suggestions to Elevate Your Queen of Puddings
While this dessert is delicious on its own, you can take it to the next level with a few simple additions. Serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a creamy contrast. For a tangy twist, pair it with a side of fresh berries like raspberries or strawberries. If you’re feeling fancy, drizzle a bit of raspberry coulis over the top for extra flavor and a beautiful presentation.
Storage and Reheating Tips for Perfect Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place individual portions in the oven at 300°F (150°C) for about 10 minutes to restore the meringue’s crispness. Avoid microwaving, as it can make the meringue soggy. If you’d like to enjoy it cold, let it sit at room temperature for 10 minutes before serving to take the chill off.
Recipe Variations to Mix Things Up
Feel free to get creative with this classic recipe! Swap the raspberry jam for strawberry, apricot, or blackcurrant jam to change the flavor profile. For a richer custard, use heavy cream instead of milk. If you’re gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free cookies. You can also add a pinch of cinnamon or nutmeg to the custard base for a warm, spiced twist.
Time-Saving Tips for Busy Bakers
To save time, prepare the breadcrumbs in advance and store them in an airtight container. You can also use store-bought breadcrumbs if you’re short on time. When whipping the egg whites, use a stand mixer or hand mixer to speed up the process. If you’re making this for a gathering, bake the custard layer ahead of time and add the meringue just before serving to ensure it stays crisp.
Equipment Guidance for a Smooth Baking Experience
For best results, use a 9-inch ceramic or glass baking dish to ensure even baking. A stand mixer or hand mixer will make whipping the egg whites much easier and faster. Make sure your mixing bowl is completely clean and dry before whipping the egg whites, as any grease or moisture can prevent them from reaching stiff peaks. A microplane zester is perfect for finely grating the lemon zest without any bitter pith.
Queen of Puddings
Ingredients
Custard Base
- 2 cups whole milk
- 2 tablespoons butter
- 1 ½ cups fresh white breadcrumbs
- 2 tablespoons granulated sugar
- 2 teaspoons lemon zest
- 2 large eggs yolks room temperature
- ⅓ cup raspberry jam
Meringue Topping
- 2 large egg whites room temperature
- ½ cup granulated sugar
Instructions
- Pre-heat the oven to 325°F (165°C). Set aside a 9 inch baking dish.
- In a small saucepan add the milk and butter and heat gently until it comes to a simmer. Remove it from the heat and stir in the breadcrumbs, sugar, and lemon zest. Set aside to cool down for 15 minutes.
- Once cool, whisk the egg yolks into the breadcrumb mix. Pour into your baking dish and bake for roughly 25-30 minutes or until set.
- Spread the jam on top of the custard layer evenly and set aside while you whip the egg whites.
- In a medium clean bowl whip the egg whites until soft peaks form. Slowly add in the sugar, a tablespoon at a time until the egg whites are at stiff peaks and the sugar is well combined.
- Pile the meringue on top of the jammy custard layer and place back in the oven and bake for another 25-30 minutes to crisp the meringue.
- Allow the dish to cool down before serving. It can be served simply as is or with whipped cream. Store leftovers in the fridge for up to 2 days.
