🇬🇧 United Kingdom · Dessert
Queen of Puddings (Traditional British Baked Dessert)
By eatmundo · July 6, 2026
A comforting and elegant British dessert featuring a base of breadcrumbs soaked in vanilla-infused milk, topped with a luscious layer of jam, and crowned with a light, golden meringue. It’s a delightful interplay of textures and sweet flavours, perfect for a warming end to any meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by lightly buttering a 1.5-litre ovenproof dish. Combine 50g fresh breadcrumbs with 500ml full-fat milk, 50g caster sugar, 25g melted butter, the zest of one lemon, and two egg yolks in a bowl. Stir well and let it stand for 10-15 minutes, allowing the breadcrumbs to fully absorb the milk.
- 2
Transfer the breadcrumb mixture to a medium saucepan. Cook over a low-medium heat, stirring constantly for about 5-7 minutes, until the mixture thickens slightly and is smooth. Be careful not to let it boil vigorously; we're just aiming for a creamy base.
- 3
Pour the gently cooked breadcrumb mixture into your prepared ovenproof dish, spreading it evenly. Then, gently spread 4 tablespoons of raspberry (or your preferred) jam over the top of the breadcrumb layer. Don't press too hard, just allow it to sit on top.
- 4
In a clean, dry bowl, whisk the two reserved egg whites until soft peaks form. Gradually add 100g caster sugar, one tablespoon at a time, continuing to whisk until the meringue is glossy, firm, and holds stiff peaks. This usually takes about 5-7 minutes with an electric whisk.
- 5
Carefully spoon or pipe the meringue over the jam layer, ensuring it covers the entire surface and extends to the edges of the dish. You can create lovely decorative peaks with the back of a spoon for a beautiful presentation.
- 6
Preheat your oven to 180°C (350°F / Gas Mark 4). Place the dish in the preheated oven and bake for 20-25 minutes, or until the meringue is beautifully golden brown, crisp on the outside, and cooked through. Keep a close eye on it to prevent over-browning.
- 7
Allow the Queen of Puddings to cool slightly for 5-10 minutes before serving. It is best enjoyed warm, perhaps with a little extra cream or custard on the side, but it is utterly delicious on its own.
Frequently Asked Questions
What type of bread should I use for Queen of Puddings?+
Use slightly stale white bread, such as day-old white sandwich bread or brioche, as it absorbs the milk-custard mixture much better than fresh bread, preventing a soggy texture.
How do I know when the custard base of the pudding is properly baked?+
The custard base is done when it's mostly set but still has a slight wobble in the center; typically, this takes about 30-40 minutes at 160°C (325°F).
What indicates that the meringue topping for Queen of Puddings is perfectly cooked?+
The meringue is perfectly cooked when it's beautifully golden brown, slightly crisp on the outside, and has a soft, marshmallow-like interior, usually after 15-20 minutes at 140-150°C (275-300°F).
Why might my meringue topping be weeping or collapsing after baking?+
Meringue weeping or collapsing is often due to underbaking, which leaves too much moisture, or if the sugar wasn't fully dissolved when whisking the egg whites, leading to instability.
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