Some British desserts have names that are wonderfully understated.
Bread and Butter Pudding. Jam Tarts. Apple Crumble.
And then there’s Queen of Puddings.
Clearly, modesty was not on the menu that day.
Fortunately, this traditional British pudding has earned a little grandeur. Underneath that impressive crown of golden meringue is a surprisingly simple dessert: a soft baked breadcrumb custard, a layer of raspberry jam and a billowy meringue topping.
Three distinct layers, made from ordinary ingredients, that somehow come together into something rather special.
And although Queen of Puddings may look like the sort of dessert that requires advanced pastry skills, it’s actually very manageable in an American kitchen.
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What Is Queen of Puddings?
Queen of Puddings is a traditional British baked dessert made in three layers:
A soft breadcrumb custard base
A layer of fruit jam
A light meringue topping
The custard is made with milk, breadcrumbs, sugar, egg yolks and usually lemon zest.
Once that layer has baked and set, it’s spread with jam and topped with meringue made from the reserved egg whites.
The pudding returns to the oven until the meringue is lightly golden.
The result is soft, creamy, fruity and airy all at once.
Why Is It Called Queen of Puddings?
The exact origin of the name isn’t completely clear.
Breadcrumb-based puddings had existed in Britain long before the name Queen of Puddings became established, and similar desserts appeared under other names.
Over time, the combination of breadcrumb custard, preserves and meringue became associated with the rather magnificent name we use today.
There are stories connecting the pudding with Queen Victoria, but—as with quite a few old British dishes—the neatest story isn’t necessarily the easiest one to prove.
So we’ll enjoy the royal name without requiring the pudding to produce its genealogy.
What Does Queen of Puddings Taste Like?
The bottom layer is soft and custardy with a gentle lemon flavor.
The raspberry jam provides sweetness and a little tartness.
Then the meringue adds a light, airy topping with a delicately crisp surface.
A good Queen of Puddings shouldn’t feel heavy despite containing three layers.
That’s part of its charm.
The breadcrumb base is much lighter than you might expect, and the fruit keeps the dessert bright.
Why Are There Breadcrumbs in a Pudding?
This is one of those moments where traditional British cooking makes considerably more sense when you remember that wasting bread was once unthinkable.
Breadcrumbs were an economical way to thicken puddings and use bread that was no longer at its freshest.
In Queen of Puddings, the crumbs absorb the warm milk mixture and help create the soft base.
Once baked, you shouldn’t feel as though you’re eating a bowl of wet bread.
The finished texture is closer to a delicate baked custard.
What Kind of Breadcrumbs Should I Use?
Use fresh, fine breadcrumbs made from plain white bread.
Soft sandwich bread works perfectly well.
Remove particularly tough crusts, then pulse the bread briefly in a food processor or crumble it very finely by hand.
Avoid seasoned breadcrumbs.
And definitely don’t reach for the container of Italian breadcrumbs containing garlic, herbs and Parmesan.
Queen of Puddings has survived for generations.
It doesn’t deserve that.
Can I Use Panko Breadcrumbs?
I wouldn’t recommend them.
Panko breadcrumbs are intentionally coarse and crisp, which makes them wonderful for breading but less suitable for creating the soft, cohesive custard layer we want here.
Fine fresh breadcrumbs absorb the milk much more evenly.
Why Do You Warm the Milk?
Warming the milk helps dissolve the sugar and allows the breadcrumbs to absorb the liquid more effectively.
We’ll also infuse the milk with lemon zest, giving the custard a subtle citrus flavor.
It doesn’t need to boil.
Warm is what we’re after.
Why Does Queen of Puddings Use Egg Yolks and Whites Separately?
Because the eggs are doing two completely different jobs.
The yolks enrich and set the breadcrumb custard.
The whites become the meringue.
It’s an exceptionally efficient arrangement.
No abandoned bowl of egg whites sitting in the refrigerator while you promise yourself you’ll eventually do something useful with them.
What Jam Is Traditional for Queen of Puddings?
Raspberry jam is a classic choice and the one we’re using.
Its slight tartness works particularly well against the sweet meringue.
Other red jams can work too, including:
Strawberry jam
Redcurrant jelly
Mixed berry preserves
Blackcurrant preserves
But raspberry gives us that beautiful traditional layer of bright red fruit underneath the white meringue.
Should I Warm the Jam First?
Yes.
Warm it just enough to loosen the consistency before spreading.
Cold, stiff jam can drag across the delicate baked custard and disturb the surface.
You don’t need it hot—just easily spreadable.
How Do You Know When the Custard Layer Is Ready?
The first layer should look set around the edges with a slight softness in the center.
It shouldn’t be liquid.
Remember that the pudding will return to the oven after we add the jam and meringue, so we’re not trying to bake the base until it’s dry.
The breadcrumbs continue absorbing moisture as the pudding rests.
How Do You Make the Meringue?
Start with clean egg whites in a clean mixing bowl.
Beat them until they reach soft peaks.
Then add the sugar gradually while continuing to beat.
The finished meringue should be glossy and hold firm peaks.
Adding the sugar gradually matters.
Dumping it all in at once makes it more difficult for the sugar to dissolve properly and can result in a heavier or grainier meringue.
How Can I Tell When Meringue Has Reached Stiff Peaks?
Lift the beaters from the bowl.
The meringue should form a peak that remains upright rather than immediately folding over.
It should also look smooth and glossy.
If it’s still foamy and floppy, keep beating.
If it begins looking dry, clumpy or separated, you’ve gone too far.
Meringue is a little dramatic.
Appropriate, really, considering the pudding’s title.
Brit & Skillet Tip
Spread the jam gently over the baked custard before adding the meringue.
If the jam is stiff, warm it briefly first.
Then spoon the meringue around the outside of the dish before filling the center. This helps prevent you from dragging the jam into the meringue while spreading it.
And don’t flatten the top completely.
A few swirls and peaks will brown beautifully in the oven and give Queen of Puddings its appropriately regal crown.
Does the Meringue Need to Cover the Jam Completely?
Ideally, yes.
Spread the meringue all the way to the edges of the dish.
This gives you a distinct layer and prevents large patches of jam from bubbling through.
You can create peaks with the back of a spoon before returning the pudding to the oven.
Those peaks will become particularly attractive as they turn golden.
What Baking Dish Should I Use?
An approximately 2-quart ovenproof baking dish works well.
A ceramic baking dish makes a particularly attractive presentation because Queen of Puddings is traditionally served directly from its baking dish. The King Arthur Ceramic Cake and Brownie Pan is a good option for this style of pudding, giving you enough room for the breadcrumb custard, jam and meringue layers while still making an attractive serving dish.
The dish should have enough depth to accommodate all three layers without the meringue sitting precariously at the rim.
How Do I Know When Queen of Puddings Is Done?
The meringue should be:
Lightly golden on the peaks
Set on the surface
Soft and marshmallow-like underneath
We’re not trying to bake it until it’s completely crisp like a meringue cookie.
The pudding underneath should remain soft.
Traditional British Queen of Puddings
Ingredients
Equipment
Method
- Preheat the oven to 325°F (165°C).
- Lightly butter a 2-quart ovenproof baking dish and set aside.
- Separate the eggs, placing the yolks and whites in separate bowls. Set the egg whites aside for the meringue.
- Add the milk, butter, sugar and lemon zest to a medium saucepan. Warm gently over medium-low heat until the butter has melted and the sugar has dissolved. Do not allow the milk to boil. Remove from the heat and stir in the vanilla.
- Place the breadcrumbs in a large bowl and pour the warm milk mixture over them. Stir gently and leave to stand for 10 minutes so the breadcrumbs can absorb the liquid.
- Whisk the egg yolks lightly. Stir them into the soaked breadcrumb mixture until evenly combined and pour the mixture into the prepared baking dish.
- Bake for 25–30 minutes, until the custard is set around the edges and just slightly soft in the center.
- Remove from the oven and increase the oven temperature to 350°F (175°C).
- Warm the raspberry jam briefly in a small saucepan or microwave until it becomes easily spreadable. It should be loose, not hot. Carefully spoon the jam over the baked custard.
- Spread it gently into an even layer without disturbing the custard underneath.
- Place the reserved egg whites in a clean, dry mixing bowl. Add the cream of tartar and beat with an electric mixer until soft peaks form.
- Begin adding the sugar 1 tablespoon at a time, beating well after each addition. Continue beating until the meringue is thick and glossy and holds stiff peaks.
- Spoon the meringue around the outside edge of the pudding first, then fill in the center. Gently spread the meringue all the way to the edges of the baking dish so the jam is covered.
- Use the back of a spoon to create soft swirls and peaks across the surface.
- Return the pudding to the oven and bake for 10–12 minutes, or until the meringue is set and the peaks are lightly golden.
- Remove from the oven and allow the pudding to rest for about 10 minutes before serving.
- Serve warm or at room temperature.
Notes
Why Is My Meringue Weeping?
Those little beads of moisture can happen for several reasons.
The sugar may not have dissolved fully.
The meringue may have been overbeaten.
The pudding may have experienced a dramatic temperature change.
Or it may simply have been sitting for a while.
Adding the sugar gradually and beating until the mixture is glossy helps reduce the problem.
A little moisture doesn’t mean the pudding is ruined.
Can I Make Queen of Puddings Without an Electric Mixer?
Technically, yes.
Egg whites were being whipped long before electric mixers appeared.
But unless you’re looking to combine dessert preparation with an upper-body workout, an electric hand mixer makes the meringue considerably easier.
A stand mixer works too.
Should Queen of Puddings Be Served Hot or Cold?
It’s particularly good warm, after resting briefly once it comes out of the oven.
You don’t want to serve it immediately because the layers benefit from a little time to settle.
It’s also enjoyable at room temperature.
Straight from the refrigerator, however, some of the delicate texture is lost.
Does Queen of Puddings Need Custard?
Unlike many British puddings, this is one where I wouldn’t automatically reach for the custard jug.
Queen of Puddings already contains a soft custard-like base, fruit and meringue.
It has plenty going on by itself.
You certainly can serve it with a little cream if you’d like, but it doesn’t need much accompaniment.
A cup of tea, however, remains entirely reasonable.
Is Queen of Puddings the Same as Bread and Butter Pudding?
No.
They both make clever use of bread, but they’re very different desserts.
Bread and Butter Pudding uses slices of buttered bread baked directly in a custard mixture.
Queen of Puddings uses fine breadcrumbs to create a smooth base, then adds jam and meringue.
Our Traditional Bread and Butter Pudding is richer and more substantial.
Queen of Puddings feels lighter and more delicate.
Is Queen of Puddings a Steamed Pudding?
No.
Queen of Puddings is baked.
That’s very different from traditional steamed puddings such as our Jam Sponge Pudding, Syrup Sponge Pudding and Spotted Dick.
If the number of completely unrelated foods Britain calls pudding is beginning to seem unreasonable, our British Puddings Explained: Steamed, Baked & Boiled Puddings for Americans guide was written precisely for this situation.
Queen of Puddings vs. Eve’s Pudding
Our newly published Traditional British Eve’s Pudding is another baked British pudding, but the two are very different.
Eve’s Pudding has tender apples underneath a buttery sponge topping.
Queen of Puddings has breadcrumb custard, raspberry jam and meringue.
Eve’s Pudding is rustic apple comfort food.
Queen of Puddings is its slightly more dressed-up relative.
One arrives carrying the custard jug.
The other has apparently brought a crown.
Can I Make Queen of Puddings Ahead?
You can prepare parts of it ahead, but Queen of Puddings is at its best when assembled and baked reasonably close to serving.
The breadcrumb custard base can be baked ahead of time.
When you’re ready to finish the dessert, add the warmed jam and freshly made meringue before returning it to the oven.
I wouldn’t make the meringue hours in advance.
How Should I Store Leftovers?
Cover leftovers and refrigerate them for up to 2 days.
The meringue will gradually soften and may release a little moisture, so the pudding is best on the day it’s made.
Bring refrigerated leftovers closer to room temperature before serving, or warm them very gently.
Can I Freeze Queen of Puddings?
I don’t recommend freezing the completed pudding.
The custard and meringue textures can both suffer after freezing and thawing.
This is one of those desserts best enjoyed fresh.
Fortunately, it’s also a rather good excuse to have another helping.
Can I Make Individual Queen of Puddings?
Yes.
Small ovenproof ramekins make lovely individual servings.
Divide the breadcrumb mixture among the ramekins and shorten the first baking time because the smaller portions will set more quickly.
Then add jam and meringue to each before the final bake.
Individual portions are particularly pretty for a dinner or afternoon gathering.
Can I Use a Different Citrus Flavor?
Lemon is traditional and pairs beautifully with raspberry.
Orange zest can also work if you want a slightly sweeter citrus flavor.
Keep it subtle.
The citrus should brighten the custard rather than make the pudding taste like marmalade.
High-Altitude Notes
Queen of Puddings contains both a baked custard and meringue, so high elevation can affect the timing and texture.
If you’re baking at altitude, start with the recipe as written and judge the custard by how well it has set rather than relying exclusively on the clock.
Meringue can also dry more quickly at elevation, so watch the final browning carefully.
Our High-Altitude British Baking: A Guide for American Bakers has more advice for adapting traditional British baking at elevation.
Is Queen of Puddings Difficult to Make?
Not particularly.
It has three layers, so it looks more complicated than something like Apple Crumble.
But each stage is straightforward:
Make the breadcrumb custard.
Bake it.
Add jam.
Make meringue.
Bake again.
The main technique is whipping the egg whites correctly.
Once you’ve done that, you’ve conquered the most intimidating part.
More Traditional British Puddings to Try
If Queen of Puddings has encouraged you to explore further into the British pudding cupboard, try:
Traditional Sticky Toffee Pudding
Traditional Jam Sponge Pudding
Traditional Syrup Sponge Pudding
Traditional Bread and Butter Pudding
And our British Puddings Explained guide will help make sense of how all these very different desserts ended up sharing the same name.
A Pudding Fit for a Queen
Queen of Puddings is one of those recipes that demonstrates how clever traditional British cooking can be.
Breadcrumbs, milk, eggs, jam and sugar are hardly extravagant ingredients.
But layer them together and you get something quite different: creamy custard underneath, a bright ribbon of raspberry in the middle and a cloud of golden meringue on top.
It’s economical without feeling ordinary.
Old-fashioned without being dull.
And impressive without requiring hours of decorating.
Which makes it a particularly satisfying finale to our latest run through the British pudding cupboard.
Although perhaps we shouldn’t tell Eve’s Pudding that the Queen got the crown.
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