How to Make Queen of Puddings – A Classic British Dessert Recipe

--- published by foodie Parmod.

Queen of Puddings is a quintessentially British dessert – rich, warming, and elegantly layered. It dates back to the 19th century and is believed to have been named in honour of Queen Victoria. Made with a baked breadcrumb custard base, topped with a layer of jam and fluffy golden meringue, it’s a pudding that deserves a royal welcome at your table.

Whether you’re looking to recreate a childhood favourite or impress guests with a nostalgic dessert, this guide will show you exactly how to make Queen of Puddings from scratch.

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Ingredients (Serves 4–6)

600ml whole milk

25g unsalted butter

1 lemon (zest only)

75g fresh white breadcrumbs

75g caster sugar (divided)

3 large eggs (separated)

4 tbsp raspberry jam (or your favourite jam)

Pinch of salt

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Equipment

Medium saucepan

Mixing bowls

Whisk or electric hand mixer

Ovenproof baking dish (approx. 1.5-litre capacity)

Spatula or spoon

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Instructions

1. Preheat and Prepare

Preheat your oven to 170°C (150°C fan) / 325°F / Gas mark 3. Grease your baking dish with a little butter.

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2. Make the Custard Base

In a saucepan, gently heat the milk, butter, and lemon zest until the butter is melted and the mixture is just starting to steam – do not boil.

Remove from heat and stir in the breadcrumbs and half of the sugar (about 35g). Let the mixture sit for 10 minutes to allow the breadcrumbs to absorb the liquid.

Once slightly cooled, whisk in the egg yolks (save the whites for the meringue). Pour the mixture into the prepared baking dish.

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3. Bake the Base

Bake the breadcrumb custard in the preheated oven for 25–30 minutes, or until it’s just set and lightly golden on top. Remove from the oven and allow to cool for 10 minutes.

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4. Add the Jam Layer

Gently spread the raspberry jam over the top of the custard base. If the jam is too thick, warm it slightly to make it easier to spread.

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5. Make the Meringue

In a clean, dry bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining caster sugar, one spoonful at a time, continuing to whisk until the meringue is glossy and holds stiff peaks.

Spoon or pipe the meringue on top of the jam layer, swirling it into peaks for a decorative finish.

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6. Final Bake

Return the dish to the oven and bake for 15–20 minutes, or until the meringue is lightly golden and crisp on top.

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7. Serve

Allow the Queen of Puddings to rest for 5–10 minutes, then serve warm. It’s delicious on its own, or with a drizzle of cream or custard for extra indulgence.

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Top Tips for Success

Breadcrumbs: Use fresh white breadcrumbs for a soft base. Avoid wholemeal or seeded varieties.

Meringue: Ensure your bowl and whisk are completely grease-free for the best meringue results.

Jam variety: Raspberry is traditional, but strawberry, blackcurrant, or apricot all work beautifully.

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Why Is It Called Queen of Puddings?

The pudding’s regal name is thought to honour Queen Victoria, reflecting its refined layers and elegant presentation. It was a clever way to use up stale bread – turning basic ingredients into a luxurious and satisfying dessert.

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A Great Make-Ahead Dessert

You can prepare the breadcrumb base a few hours in advance. When ready to serve, simply add the jam and fresh meringue, then bake for a golden finish.

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Final Thoughts

Queen of Puddings is a beautifully British dish that combines the warmth of a custard pudding, the sweetness of jam, and the lightness of meringue. It’s proof that simple ingredients can be transformed into something truly special.

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--- write ✍️ by foodie Parmod.