French Tart's Note:
This is probably one of the lightest and most mouth-watering puddings ever invented. This delightful old fashioned British "Pud" consists of layers of baked custard, raspberry jam and is finished with clouds of light, fluffy meringue - truly a Queen in the pudding world. It is a quintessential Nursery dessert, something that Nanny would rustle up for her young charges in the nursery. My mum would often make this for Sunday high tea, and we all loved it. I often use brioche crumbs for a richer custard base, but any white bread crumbs will be fine. There are numerous recipes for this classic dessert; this recipe is by James Martin, one of my favourite British chefs.
My Private Note
Queen o ...
Units: US | Metric
For the pudding
- 8 fluid ounces milk
- 8 fluid ounces double cream
- 1 vanilla pod, split
- 3 1/2 ounces caster sugar
- 5 free-range egg yolks
- 5 ounces fresh breadcrumbs
- 2 lemons, zest only
- 7 ounces raspberry jam
For the meringue topping
- 1Preheat the oven to 160C/310F/Gas 2.
- 2For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
- 3Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
- 4Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
- 5Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
- 6Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
- 7Remove from the oven and allow to cool.
- 8Increase the oven temperature to 190C/375F/Gas 5.
- 9For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
- 10Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
- 11Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
- 12To serve, remove from the oven and serve immediately.
Browse Our Top Pies and Tarts Recipes
Nutritional Facts for Queen of Puddings - Baked Raspberry and Meringue Pudding
Serving Size: 1 (174 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 564.5
- Calories from Fat 188
- Total Fat 20.9 g
- Saturated Fat 11.5 g
- Cholesterol 198.4 mg
- Sodium 262.9 mg
- Total Carbohydrate 85.9 g
- Dietary Fiber 1.9 g
- Sugars 58.4 g
- Protein 10.0 g
The following items or measurements are not included: