Queen of Puddings

Name: Queen of Puddings
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 125g fresh white breadcrumbs; 600ml full cream milk; 30g butter, plus a bit for buttering dish; 1 heaped tablespoon caster sugar; Finely grated zest of 1 unwaxed lemon; Approximately half a jar of Thursday Cottage Raspberry Jam; 75g caster sugar (for meringue topping); 1-liter deep ovenproof dish, well buttered

Thursday Cottage

Servings

6

Prep Time

30 minutes

Cook Time

40-45 minutes

This classic Queen of Puddings is a delightful dessert, perfect for special occasions. The creamy custard, sweet raspberry jam, and fluffy meringue combine to create a truly indulgent treat. Enjoy it with a scoop of vanilla ice cream for an extra touch of decadence.

Ingredients

125g fresh white breadcrumbs
600ml full cream milk
30g butter, plus a bit for buttering dish
1 heaped tablespoon caster sugar
Finely grated zest of 1 unwaxed lemon
Approximately half a jar of Thursday Cottage Raspberry Jam
75g caster sugar (for meringue topping)

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1-liter deep ovenproof dish, well buttered

Directions

Prepare custard: In a buttered dish, place breadcrumbs. Heat milk and butter until warm and butter has melted. Remove from heat. Add sugar, lemon zest, and beaten egg yolks. Mix thoroughly. Pour over breadcrumbs and let soak for 20-30 minutes.
Preheat oven: Preheat oven to Gas Mark 4/180°C/fan 160°C.
Bake pudding: Bake pudding for 25 minutes, or until lightly set. Remove from oven and spread with raspberry jam.
Make meringue: Whisk egg whites until stiff. Gradually whisk in half of the sugar. Gently fold in remaining sugar.
Top pudding: Pile meringue on top of the pudding. Return to oven for 10-15 minutes, or until meringue is golden brown and crisp.
Serve: Serve warm or cold with vanilla ice cream.