Raspberry Queen of Puddings
Submitted by comgraph
Raspberry Queen of Puddings with a lemon breadcrumb custard base, a layer of raspberry jam, and golden meringue piped on top. A classic British baked pudding served hot.
YIELD
4 servingsPREP
40 minCOOK
80 minREADY
120 minQueen of Puddings is a grand old British dessert built in three layers: a baked breadcrumb custard on the bottom, a spread of raspberry jam in the middle, and a golden meringue crown on top. It’s been a staple of English kitchens since the 1800s, and once you taste the combination of warm custard, tart jam, and crisp meringue, you’ll understand why it’s endured.
The base starts with fine breadcrumbs soaked in lemon-scented milk with butter and sugar, then enriched with egg yolks and one whole egg. Baking this in a water bath for 45 to 50 minutes sets it into a firm, silky custard with a delicate crumb texture. The water bath provides gentle, even heat that prevents the eggs from curdling.
Once the custard is set, spread the raspberry jam over the surface while it’s still warm. The heat melts the jam slightly so it clings to the custard instead of sitting on top. Then pipe or spread the meringue (egg whites whipped with superfine sugar) over everything and bake at a low temperature until golden.
Chef Tips
- Use fine, dry breadcrumbs for the smoothest custard texture. Fresh bread makes a heavier, denser base
- The water bath is key. Without it, the custard edges overcook while the center stays raw
- Whisk half the sugar into the egg whites, then fold in the rest gently for the most stable meringue
- Serve immediately while the meringue is still crisp on top and soft inside
Variations
- Chocolate Queen of Puddings: Blend cocoa powder into the hot milk and use apricot jam instead of raspberry
- Swiss Roll Pudding: Replace breadcrumbs with sliced jam-filled Swiss roll and pour the custard over it
- Serve cold by baking the meringue longer at a lower temperature for a drier, more set finish
Ingredients
Directions
Mix the lemon rind with the milk and bring to the boil over a gentle heat.
Remove from the heat. Add the butter or margarine, sugar and breadcrumbs.
Mix well and allow to cool. Preheat the oven to Separate the yolks from the whites of 2 eggs. Beat the 2 yolks with the whole egg. Whisk into the breadcrumb mixture then pour into a 1 to 1½ pint greased oven-proof dish. Stand the dish in a roasting tin of cold water. Bake for 45 to 50 minutes, or until the mixture is set. Spread with the raspberry jam. Reduce the oven heat to 300℉ (150℃), Gas Mark 2. Whisk the egg whites until stiff. Slowly whisk in half the sugar, then fold in the remainder. Pipe the meringue in a lattice work or spread over the pudding and then make it into peaks. Return to the oven for 15 to 20 minutes until the meringue is light golden in colour. Serve hot. Variations If serving the pudding cold allow at least 1 hour cooking time when the meringue is added to the pudding at 275℉ (140℃), Gas Mark 1. Chocolate Queen of Puddings Blend 1 oz/25 g cocoa powder with the hot milk. Use apricot jam over the baked pudding before adding the meringue. Swiss Roll Pudding Omit the breadcrumbs in the recipe. Put about 4 slices of jam filled Swiss Roll into the pie dish. Blend the milk, sugar and eggs together, strain over the Swiss Roll. Bake as above then top with a little jam or thick fruit purée before adding the meringue.
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