Queen of Puddings is a traditional British pudding that brings together a thick breadcrumb cake custard, raspberry jam and a fluffy crown of meringue. It’s easy and delicious.
This easy Queen of Puddings recipe is a simple way to make the traditional British pudding. Layers of thick breadcrumb custard, raspberry jam and pillowy meringue all come together in a delicious dessert.
This is a wonderful comfort dessert that’s enjoying a resurgence in popularity. Rightly so!
The thickened custard is a great base and the breadcrumbs turn the custard into an almost cake-like texture, with the jam adding a sweet sharpness.
The meringue is a crowning glory on this most regal of desserts. I’ve teamed up a2 Milk™ to bring you this recipe and I hope you enjoy it!
What is Queen of Puddings?
You may have heard of this traditional dessert on Bake Off or perhaps you’ve had it before.
It’s an old fashioned British pudding – and it’s experiencing a bit of a revival! Queen of Puddings (queens pudding, queen pudding) is easy to make and brings together some of the best components of puds – custard, jam and fluffy baked meringue.
Legend (ie the internet) has it that Queen Victoria was visiting Manchester, tasted a similar breadcrumb custard and meringue pudding and loved it so much that they named it after her.
There are many breadcrumb desserts, from bread pudding to Christmas pudding. They’re a great way to use up stale bread and I often try to reduce food waste by blitzing bread ends and saving them in the freezer.
How to make Queen of Puddings
This is a simple and straightforward dessert to make, but it tastes very special indeed.
You will need 6 ingredients:
How to make Queen of Puddings
Just follow the below steps to make this regal Queen of Puddings!
1: Heat the milk, add breadcrumbs, vanilla and lemon zest.
Allow to sit for 10 minutes, then beat in the egg yolks and pour into the baking dish.
2: Bake for 30 minutes or until the custard is set but still a bit wobbly.
3: Melt the jam in a saucepan slightly, allow to cool a bit and then spread over the baked custard.
4: Beat the egg whites and remaining sugar until stiff and glossy. Spoon onto the jam, right to the edges, and use the back of a spoon to create swirls and peaks. Sprinkle with the remaining 1 tsp of sugar. Bake until golden.
I’ve been working with a2 Milk™ over the past year to bring you recipes using their fresh cows’ milk that’s naturally easy to digest.
Many people with issues digesting milk may not need to live lactose free. The solution to their symptoms could be as simple as choosing a milk that is naturally free from the A1 protein, such as a2 Milk™ which has no compromise on taste or nutrition.
New research suggests that the true cause of the symptoms of lactose intolerance for many people could in fact be the A1 protein found in most regular cows’ milk. The study authors say that their findings demonstrate that, in some individuals with self-reported lactose intolerance, the adverse gastrointestinal symptoms following consumption of regular milk may be related to the presence of A1 beta casein protein rather than lactose itself. You can read more about the study on a2 Milk™.
a2 Milk™ is not suitable for cows’ milk protein allergy. If you have been medically diagnosed with any milk intolerance, seek advice from your doctor before use.
Disclosure: This Easy Queen of Puddings recipe was commissioned by a2 Milk™. All opinions are my own. Thanks for supporting the brands that make it possible for me to be a UK food blogger and write Veggie Desserts.
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Easy Queen of Puddings Recipe
- 2 1/2 cups (600ml) milk
- 1 cup (125g) white breadcrumbs (I whizzed stale bread in a food processor)
- 1/2 cup (100g) caster sugar divided, plus 1 tsp to finish
- 2 tbsp butter plus extra for greasing (use non-dairy butter if using a2 Milk™)
- zest of 1 lemon
- 1.5 tsp vanilla extract
- 3 medium free-range eggs separated and whites reserved for the meringue
- 1/2 cup (150g) raspberry jam or strawberry
- 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.