Queen of Puddings

Name: Queen of Puddings
Total time: 80 min
Yield: 4 servings
Ingredients: 2 cups milk; 3 oz (½ cup / 85 g) white sugar; Zest of 1 lemon; 2 oz (4 Tbsp / 55 g) butter; 6 oz (about 4 cups / 170 g) freshly-grated bread crumbs; 4 eggs, separated; 4 Tbsp raspberry jam, or jam of choice; 2 Tbsp vanilla sugar

Queen of puddings is a favourite English bread pudding served with an apricot glaze and a soft meringue topping.

80 min · serves 4

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Ingredients

2 cups milk
3 oz (½ cup / 85 g) white sugar
Zest of 1 lemon
2 oz (4 Tbsp / 55 g) butter
6 oz (about 4 cups / 170 g) freshly-grated bread crumbs
4 eggs, separated
4 Tbsp raspberry jam, or jam of choice
2 Tbsp vanilla sugar

Steps

Heat the milk, sugar, lemon zest and butter until just below the boil.
Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
Beat the egg yolks and stir into the bread crumb and milk mixture.
Bake at 350°F (180°C) for 35 minutes.
Remove from the oven and let cool for 10 minutes.
Spread the top with the warmed jam, being careful not to break the surface of the pudding.
Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.
Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
Serve as is or with crème anglaise.

More recipes with milk, lemon, butter, breadcrumbs, eggs, jam or vanilla

Adapted from “Queen of Puddings” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.