Queen of Puddings (Custard Bread Base with Jam and Meringue)
Queen of puddings is a layered British dessert that begins with a base of breadcrumbs soaked in warm vanilla custard and baked until set. A thin layer of raspberry jam is spread over the surface, introducing a tart brightness that cuts through the richness below. Meringue made from the reserved egg whites is then piled on top and returned to the oven until the peaks turn golden, creating a shell that is crisp on the outside yet marshmallow-soft within. Each spoonful should capture all three layers - the dense, creamy custard base, the sharp fruit jam, and the airy meringue - so that the flavors interact on the palate simultaneously. The recipe wastes nothing: yolks enrich the custard while whites become the meringue, a practical economy that reflects its origins in frugal English country kitchens. Served warm, the custard feels almost like a savory bread pudding dressed in dessert clothing; chilled, the jam asserts itself more prominently, and the meringue firms to a gentle chew.
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Instructions
- 1
Preheat oven to 180C.
- 2
Warm milk and combine with breadcrumbs, butter, and part of sugar.
- 3
Stir in egg yolks and bake in a dish for 20 minutes.
- 4
Spread jam over baked base and top with meringue made from whites and sugar.
- 5
Bake another 12-15 minutes until meringue is golden.
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