Easy Queen of Puddings Recipe
User Reviews
4.9
Easy Queen of Puddings Recipe
Description
The Easy Queen of Puddings Recipe involves heating milk and combining it with breadcrumbs, sugar, butter, lemon zest, and vanilla to form a thickened custard. Egg yolks are beaten into the mixture before baking until set yet slightly wobbly. Once baked, a melted fruit jam layer—usually raspberry or strawberry—is spread evenly over the warm custard.
Light and glossy meringue is prepared by whipping egg whites with caster sugar until stiff peaks form, then spooned over the jam, covering the surface completely and extending to the edges. The pudding is then finished by baking or browning the meringue to a golden peak.
This dessert combines creamy custard, tart jam, and sweet airiness from the meringue for a pleasing contrast. It is traditionally served in a pie dish and often made with breadcrumbs to thicken the custard instead of flour, resulting in a unique texture.
Gluten-free breadcrumbs can be used as a substitute to make this dish gluten-free, making it accessible to those with dietary restrictions.
Ingredients
- 2 ½ cups milk 600 ml
- 1 cup White breadcrumbs I whizzed stale bread in a food processor, 125 g
- ½ cup caster sugar divided, plus 1 teaspoon to finish, 100g
- 2 tablespoon butter plus extra for greasing
- lemon zest of 1
- 1.5 teaspoon vanilla extract
- 3 egg separated and whites reserved for the meringue, medium free-range
- ½ cup raspberry jam or strawberry, 150 g
Instructions
- Preheat the oven to 160C/320F. Generously butter a 1.5 litre/9” pie dish.
- Bring the milk in a saucepan just about to the boil. Remove the pan from the heat, then mix in the breadcrumbs, half of the sugar, butter, lemon zest and vanilla, stirring until the sugar is dissolved.
- Leave for approximately 10 minutes to cool and for the breadcrumbs to thicken the custard. Beat in the egg yolks (save the whites for the meringue), then pour the mixture into the prepared pie dish.
- Bake for 30 minutes until the custard is set, but still wobbles slightly. Leave the oven on.
- Meanwhile, melt the jam in a small saucepan, then set aside to cool slightly.
- For the meringue, use an electric whisk to beat the egg whites until stiff peaks form, adding the remaining sugar slowly a teaspoon at a time to form a thick and glossy meringue.
- Spread the jam over the custard evenly.
- Starting at the outer edge, spoon the meringue in large heaps over the jam, ensuring that it reaches the edge and is fully covered. With the back of a spoon, delicately tap the meringue to form decorative peaks. (Optionally, you can use a piping bag to pipe the meringue onto the dish). Sprinkle the top with the remaining teaspoon of sugar.
- Return the dish to the oven and cook for 10-15 minutes or until the meringue is golden. Enjoy warm or at room temperature.
Notes
- Use gluten-free breadcrumbs to make the recipe suitable for gluten-free diets.
- Ensure the custard is slightly wobbly after baking before adding jam and meringue layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 76mg | 25% |
| Sodium | 201mg | 8% |
| Potassium | 166mg | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 126mg | 13% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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