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Queen of Puddings Recipe

An excellent pudding, that's easy to make.

Key Features

  • Suitable for Vegetarians


For 4 generous helpings:

- 100g/4 oz fresh White Breadcrumbs

- 75g/3 oz Butter - at room temperature

- 150g/5 oz Caster Sugar

- the grated rind from one Unwaxed Lemon - and its juice

- ½ teaspoon (2ml) Vanilla Essence

- 600ml/1 pint Milk

- 4 medium Eggs, separated

- 4 rounded tablespoons (60ml) good Apricot or Strawberry jam


- Combine the breadcrumbs with the butter and 90g/3 oz of the sugar in a big ovenproof bowl.

- Add the grated lemon rind and the vanilla essence.

- Carefully bring the milk to the boil, then mix it into the breadcrumb mixture - stirring as you do.

- Leave this to soak for 10 minutes, then stir in the egg yolks.

- Heat the oven to 190ºC/375ºF/Gas 5.

- Bake the pudding in the oven for 20 minutes, or until it's set.

- Remove from the oven, and allow to cool.

- Melt the jam slowly over the heat, and add the sieved juice of the lemon.

- Cover the cooled pudding with jam and set aside.

- Beat the egg whites until stiff, then fold in the remaining sugar. Cover the pudding with the meringue mixture.

- Reduce the oven setting to 180ºC/350ºF/Gas 4 and return the pudding to the oven for 10 minutes - or until the meringue is gold and crisp.

Serve hot or warm.

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