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Queen of Puddings

Queen of Puddings
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Queen of Puddings is a classic British dessert featuring a creamy custard base topped with a layer of tart fruit jam and finished with a golden, fluffy meringue. This comforting and nostalgic recipe perfectly balances sweet, tart, creamy, and crunchy textures to create a delightful treat suitable for any occasion.

Ingredients

Scale

Custard Base

  • 600ml whole milk
  • 50g unsalted butter
  • Zest of 1 fresh lemon
  • 4 large fresh egg yolks
  • 100g caster sugar
  • 75g white bread crumbs
  • Optional pinch of salt

Jam Layer

  • 150g raspberry or strawberry jam (or mixed berry jam for variation)

Meringue Topping

  • 4 large egg whites
  • 25g caster sugar
  • Optional pinch of salt

Instructions

  1. Prepare the Custard Base: Begin by heating the whole milk gently with the butter and lemon zest until the butter melts and the flavors infuse. In a separate bowl, whisk the egg yolks with caster sugar until pale and thick. Gradually pour the warm milk into the egg mixture, stirring constantly to temper the eggs and prevent scrambling.
  2. Add Bread Crumbs and Bake: Stir white bread crumbs into the custard mixture, then pour everything into a buttered baking dish. Bake in a moderate oven (around 180°C/350°F) for about 25 minutes until the custard sets but still has a slight wobble in the center.
  3. Spread the Jam Layer: Remove the baked custard base from the oven and evenly spread a generous layer of your chosen jam across the surface. This fruity sweet layer will soon be topped with meringue.
  4. Whip the Meringue Topping: Beat the egg whites with a pinch of salt until they form stiff, glossy peaks. Gradually add the caster sugar and continue whipping until the meringue is smooth and shiny.
  5. Top and Finish Baking: Carefully spread the meringue over the jam, using a spatula to create swirling peaks for a pretty, golden finish. Return the pudding to the oven and bake for around 10 minutes until the meringue is lightly browned.

Notes

  • Use fresh eggs for better meringue whipping and a luscious custard.
  • Warm the milk gently to avoid scorching and ensure smooth custard.
  • Watch the custard closely; it should remain slightly wobbly when baked.
  • Achieve stiff peaks with the egg whites for light, stable meringue.
  • Create attractive meringue swirls with a spoon for a golden finish.
  • For gluten-free option, substitute bread crumbs with gluten-free breadcrumbs.
  • For a vegan version, use plant-based milk and aquafaba instead of egg whites.
  • Different jams can be used to vary the tartness and flavor profile.

Nutrition

Keywords: Queen of Puddings, British dessert, custard, meringue, jam, classic dessert, gluten free option

Find it online: https://eazyum.com/queen-of-puddings/