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Classic British Queen of Puddings (Breadcrumb Custard, Raspberry Jam and Toasted Meringue)
The sovereign of Victorian puddings: a comforting base of lemon-infused milk and breadcrumb custard, topped with a layer of tart raspberry jam, and crowned with a peaked, toasted golden meringue.
Prep
20 min
Cook
35 min
Total
55 min
Oven
170Ā°C (150Ā°C vent.)
Ingredients
servings
6
- Whole milk500 ml
- Fresh white breadcrumbs120 g
- Unsalted butter30 g
- Large eggs separated3 pc
- Sugar for custard base50 g
- Grated lemon zest1 tsp
- Tart raspberry jam warmed150 g
- Fine caster sugar for meringue80 g
- Pinch of salt1 g
Preparation Steps
1
Warm milk with butter, 50 g sugar, and lemon zest. Pour over fresh breadcrumbs and soak for 10 minutes, then whisk in egg yolks. Pour into a buttered baking dish and bake at 170Ā°C for 20 minutes until set.
2
Remove dish from oven and gently spread warmed raspberry jam in an even layer over the set custard base.
3
Whip egg whites with salt until stiff, gradually adding 80 g sugar into glossy peaks. Spoon meringue over the jam layer, sculpting decorative peaks. Bake at 160Ā°C for 15 minutes until peaks are toasted golden brown. Serve warm.
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
9.2g
Carbohydrates
56g
Fat
11.5g
Allergens
GlutenMilkEggs
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
