Queen of Puddings

A traditional British dessert which has changed only a little over the last 300 years since it was first invented possibly for the monarch at the time!
ServesPrep / Cooking TimeDifficulty
6 1 hour 10 minutes 2

There are many recipes for this pudding but over time, I have adapted and adapted to make my own version of this delicious dessert.

It consists of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue. It sounds like there is alot of work but it is actually quite a straightforward pudding and the results are very impressive!!

 

Ingredients

For the pudding

6fl oz milk
6fl oz double cream
1 vanilla pod, split
3½oz caster sugar
4 free-range eggs, yolks only
4oz fresh breadcrumbs (white is best)
2 lemons, zest only
6oz raspberry jam

For the meringue

4 free-range egg whites
4oz caster sugar
4oz of granulated sugar
A little pinch of salt
1 tbsp icing sugar, for dusting

Method

  • Preheat the oven to 160°C
  • Using a small non-stick saucepan, pour in the milk and cream and add the split vanilla pod. Bring slowly to the boil over a medium heat then remove from the heat.
  • Put the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
  • Very slowly pour this mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest. Your mixture is now ready to go into the ramekin dishes and be cooked.
  • Using a large roasting tin, fill about half full with boiling water to make a bain-marie.
  • Pour the pudding mixture into individual ramekins, shaking them a little to ensure the mixture is level, then place them into the bain-marie.
  • Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the puddings are almost set but still slightly wobbly in the centre.
  • Remove from the oven and allow to cool. Now increase the oven temperature to 190°C
  • Whilst your puddings are baking, make the meringue mix.
  • In a large mixing bowl, and using a hand held whisk or a balloon whisk, beat the egg whites & salt together until they are stiff - you should be able to turn the bowl upside down and not end up with anything on your head!
  • Whisk in a little of the granulated sugar, a bit at a time. This will make the egg whites go shiny.
  • Sprinkle in the caster sugar, again a bit at a time and just keep whisking until all the sugar has been mixed in well. At this stage, the meringue will be very thick and glossy. To test if it is done, pull your whisk out and the meringue should stand in tall peaks.
  • To melt the jam so it is more pliable, put the jam into a small saucepan and heat gently, then spread the jam over the top of the puddings, then cover completely with the meringue mixture and make little peaks as you go
  • Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned.
  • Serve immediately, alone or with Creme Anglais
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