Queen Of Puddings Recipe
Queen of Puddings is a traditional British dessert consisting of a baked breadcrumb-thickened mixture, spread with jam and topped with meringue. Throughout the ages in Britain, bread was always considered a valuable commodity that should never go to waste, so this pudding started life as a way to use up precious breadcrumbs.
While the 'crown' of meringue is certainly very regal, it's also said that Queen Victoria was known to enjoy a helping or two. The perfect pudding to celebrate a royal occasion this year at the Platinum Jubilee. Why not make it for your family and friends or your local street party?
Finely grated zest of 1 unwaxed lemon
150g caster sugar
60g unsalted butter plus extra for greasing
1/2 tsp vanilla essence
4 eggs, separated
100g strawberry or raspberry jam
Preheat the oven to 180 degree C and grease a 1.1 litre pie dish. Put the breadcrumbs, lemon zest and 30g of the sugar into a mixing bowl.
Combine the milk, butter and vanilla essence in a saucepan and warm gently until the butter has melted, then pour over the breadcrumb mix. Leave the mixture to stand for 10 minutes then beat in the egg yolks. Pour the mixture into the greased pie dish and bake for 20-30 minutes until well set. Leave the oven turned on.
Warm the jam in a small saucepan over a low heat, then spread it generously over the pudding. In a clean bowl, whisk the egg whites until stiff. Fold in the remaining 120g sugar with a metal spoon. Spread the meringue over the pudding and place back in the oven for about 10 minutes until the meringue is crisp and lightly brown. Serve and enjoy!