Cookbook:Queen of Puddings

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Queen of Puddings
Queen of puddings served with custard
Category Dessert recipes
Servings 4
Time 80 minutes

Cookbook | Ingredients | Recipes | Desserts | Cuisine of the United Kingdom

This favourite English pudding is a baked bread pudding with a an apricot glaze and a soft meringue topping.


  • 2 cups milk
  • 3 oz. (1/2 cup / 85g) sugar
  • Zest of 1 lemon
  • 2 oz. (4 Tbs. / 55g) butter
  • 6 oz. (about 4 cups / 170g) freshly grated bread crumbs.
  • 4 eggs, separated
  • 4 Tbs. raspberry jam, or jam of choice
  • 2 Tbs. vanilla sugar


  1. Heat the milk, sugar, lemon zest and butter until just below the boil.
  2. Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
  3. Beat the egg yolks and stir into the bread crumb and milk mixture.
  4. Bake at 350ºF (180ºC) for 35 minutes.
  5. Remove from the oven and after it has cooled for 10 minutes, spread the top with the warmed jam, being careful not to break the surface of the pudding.
  6. Whisk the egg whites with the vanilla sugar and a few drops of lemon juice to soft peaks.
  7. Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
  8. Serve as is or with crème anglaise.