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Jane at Brit & Skillet

Traditional British Queen of Puddings

A classic British dessert with a soft lemon-scented breadcrumb custard, a layer of raspberry jam and a billowy golden meringue topping. An impressive old-fashioned pudding made from surprisingly simple ingredients.
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Prep Time 25 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Dessert, pudding
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Breadcrumb Custard
  • 2 cups whole milk 480ml
  • 2 tablespoons unsalted butter 28g
  • ⅓ cup granulated sugar 67g
  • Finely grated zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1¼ cups fine fresh white breadcrumbs 75g
  • 3 large egg yolks room temperature
For the Jam Layer
  • ½ cup raspberry jam 160g
For the Meringue
  • 3 large egg whites room temperature
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar 100g

Equipment

  • 2-quart ovenproof baking dish
  • Medium saucepan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons or digital kitchen scale
  • Fine grater or microplane

Method
 

Prepare the Oven and Baking Dish
  1. Preheat the oven to 325°F (165°C).
  2. Lightly butter a 2-quart ovenproof baking dish and set aside.
  3. Separate the eggs, placing the yolks and whites in separate bowls. Set the egg whites aside for the meringue.
Make the Breadcrumb Mixture
  1. 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.
  2. 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.
Add the Egg Yolks and Bake
  1. Whisk the egg yolks lightly. Stir them into the soaked breadcrumb mixture until evenly combined and pour the mixture into the prepared baking dish.
  2. Bake for 25–30 minutes, until the custard is set around the edges and just slightly soft in the center.
  3. Remove from the oven and increase the oven temperature to 350°F (175°C).
Add the Raspberry Jam
  1. 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.
  2. Spread it gently into an even layer without disturbing the custard underneath.
Make the Meringue
  1. 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.
  2. 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.
Top the Pudding
  1. 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.
  2. Use the back of a spoon to create soft swirls and peaks across the surface.
Bake Until Golden
  1. Return the pudding to the oven and bake for 10–12 minutes, or until the meringue is set and the peaks are lightly golden.
  2. Remove from the oven and allow the pudding to rest for about 10 minutes before serving.
  3. Serve warm or at room temperature.

Notes

Brit & Skillet Tip: Warm the raspberry jam just enough to make it easily spreadable before adding it to the delicate custard layer. When adding the meringue, spoon it around the outside first and work toward the center. This helps keep the raspberry layer underneath rather than mixing it into the meringue.
Breadcrumbs: Use fine, fresh breadcrumbs made from plain white bread. Soft sandwich bread works well. Avoid dried seasoned breadcrumbs and coarse panko.
Jam: Raspberry jam is the classic choice, but strawberry, redcurrant or another slightly tart red-fruit preserve can be substituted.
Egg whites: Make sure the bowl and beaters used for the meringue are completely clean and dry. Even a small amount of grease or egg yolk can prevent the whites from whipping properly.
Meringue: Add the sugar gradually rather than all at once. The finished meringue should be smooth, glossy and able to hold stiff peaks.
Cream of tartar: This helps stabilize the meringue. If you don't have it, the meringue can still be made without it; take particular care not to overbeat the egg whites.
Serving: Queen of Puddings is particularly good warm or at room temperature and doesn't require additional custard. A little lightly whipped cream can be served alongside if desired.
Storage: Cover leftovers and refrigerate for up to 2 days. The meringue will gradually soften, so the pudding is best on the day it's made.
Freezing: Freezing the finished pudding isn't recommended because both the custard and meringue can lose their texture after thawing.
Individual puddings: The mixture can be divided among ovenproof ramekins. Begin checking the custard earlier because smaller portions will bake more quickly.
High altitude: Try the recipe as written first and use visual cues to determine when the custard is set. At elevation, keep a close eye on the meringue during the final bake because it may dry and brown more quickly.