Queen of Puddings
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Three layers stack up in this British pudding: a soft base of breadcrumbs soaked in milk and set with egg yolks, a thin spread of raspberry jam, and a cap of meringue browned in the oven.
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The dish bakes twice, the first time just until the base holds at the edges with a slight wobble in the middle.
Ingredients
Instructions
- 1
Preheat the oven to 180C.
Separate the 3 eggs into yolks and whites, placing the whites in a completely clean, dry bowl so the meringue can whip properly later.
- 2
Warm the 450 ml milk over medium-low heat until it steams but does not boil.
Turn off the heat, then stir in the 25 g butter and part of the sugar until dissolved.
- 3
Stir in the 80 g breadcrumbs and let them soak for 5 minutes.
Let the mixture cool slightly, then mix in the yolks so they blend without scrambling, and pour into a baking dish.
- 4
Bake the custard bread layer for about 20 minutes.
Remove it when the edges are set and the center still has a slight wobble, so the base stays soft instead of drying out.
- 5
Stir the 4 tbsp raspberry jam until spreadable, then smooth it in a thin layer over the baked base.
Whip the whites, adding the remaining sugar gradually, until stiff glossy peaks form.
- 6
Spread the meringue over the jam all the way to the edges and lift a few peaks with the spoon.
Bake for 12-15 minutes more, until golden, then rest briefly before serving warm or chilled.
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