Queen of puddings is a traditional British baked dessert made with a soft, lemon-scented breadcrumb custard, a layer of red fruit jam and a crown of toasted meringue. The contrast between the creamy base, tart fruit and crisp-topped meringue makes it satisfying without being difficult to prepare.
Ingredients
- 2 cups (100 g) fresh white breadcrumbs, made from about 4 slices of bread
- 2 cups (480 ml) whole milk
- 2 tablespoons (28 g) unsalted butter, plus a little extra for greasing
- Finely grated zest of 1 lemon
- 3 large eggs, separated, at room temperature
- ½ cup (100 g) granulated sugar, divided
- ½ teaspoon vanilla extract
- ⅓ cup (110 g) raspberry or redcurrant jam
- ⅛ teaspoon cream of tartar (optional; helps stabilize the meringue)
Instructions
- Heat the oven to 325°F (165°C). Grease a 1½-quart (about 1.4-liter) ovenproof baking dish. Set a kettle of water on to boil for a water bath, and place the baking dish inside a larger roasting pan.
- Warm the milk and butter in a saucepan over medium-low heat until the butter has melted and the milk is steaming, but not boiling. Remove from the heat and stir in the lemon zest and breadcrumbs. Leave the mixture for 10 minutes so the crumbs absorb the milk.
- In a bowl, whisk the egg yolks with 2 tablespoons (25 g) of the sugar and the vanilla. Gradually whisk in a few spoonfuls of the warm breadcrumb mixture to temper the yolks, then stir the yolk mixture back into the saucepan. Pour into the prepared baking dish and smooth the surface.
- Pour hot water into the roasting pan until it comes about halfway up the sides of the baking dish. Carefully transfer the pan to the oven and bake for 25–30 minutes, until the custard is just set around the edges and still has a slight wobble in the center. Remove the dish from the water bath and leave it to cool for about 10 minutes. The custard is an egg dish; if checking with a food thermometer, its center should reach the USDA FSIS safe minimum of 160°F (71°C).
- While the base cools, warm the jam gently in a small pan or microwave until spreadable. Carefully spread it in an even layer over the custard, leaving a narrow border if you like.
- In a clean, dry bowl, whisk the egg whites until foamy. Add the cream of tartar, if using, then whisk to soft peaks. Add the remaining sugar, 2 tablespoons (25 g) at a time, whisking well after each addition. Continue until the meringue is glossy and forms stiff peaks when the whisk is lifted.
- Spoon or pipe the meringue over the jam, making sure it reaches the edges of the dish. Create soft peaks with the back of a spoon. Bake at 325°F (165°C) for 20–25 minutes, until the meringue is lightly golden. Serve warm or let it cool until just warm; the custard may still be soft beneath the meringue.
Tips
- Fresh, soft white bread makes a tender base. If using slightly stale bread, remove very hard crusts and make fine crumbs so they soften evenly.
- Do not boil the milk or pour it quickly into the yolks. Gentle warming and tempering help prevent scrambled bits in the custard.
- Spread the jam only after the base has cooled briefly. A very hot surface can make the jam runny and cause the meringue to slip.
- Use a clean bowl with no trace of grease for the whites. Even a little yolk or fat can make it difficult to whip a stable meringue.
Serving Suggestions
Serve queen of puddings warm, in generous spoonfuls, so the custard stays soft and the meringue remains crisp on top. It is rich enough to enjoy on its own, but a small pour of cold cream or a spoonful of lightly whipped cream makes a welcome contrast. Fresh raspberries or a few redcurrants work well alongside it, especially when the jam is sweet.
Variations
Raspberry jam gives the familiar bright, tart layer; redcurrant jelly, strawberry jam or blackberry jam can be used instead. Choose a smooth preserve if you want a neat layer, or one with seeds for more texture. The fruit layer is flexible, and a sharper jam helps balance the sweet meringue.
For a citrus variation, use orange zest instead of lemon, or add a pinch of ground cinnamon to the breadcrumb mixture. You can replace up to half the white breadcrumbs with fine whole-wheat breadcrumbs, though the base will taste nuttier and be slightly denser. For a dairy-free version, use an unsweetened plant-based milk and a dairy-free baking block; the custard may set and taste somewhat differently. The eggs remain essential to this classic-style custard and meringue.
Storage and Reheating
Because this dessert contains eggs and milk, refrigerate leftovers within 2 hours of baking. Cover the dish once it has cooled, and keep it refrigerated for up to 3 days. Meringue gradually softens in the refrigerator, so the topping will not be as crisp the next day.
For the best texture, reheat individual portions in an oven-safe dish at 300°F (150°C) for about 10–15 minutes, until hot throughout; check that reheated leftovers reach 165°F (74°C). Avoid prolonged heating, which can make the custard grainy and the meringue chewy. Freezing is not recommended because both the custard and meringue can become watery or rubbery after thawing.
Frequently Asked Questions
Can I make queen of puddings ahead?
You can bake the breadcrumb custard a few hours ahead and keep it covered at room temperature while it cools, provided it is refrigerated within 2 hours. Add the jam and meringue shortly before the final bake for the freshest topping. If making the full dessert ahead, refrigerate it and expect the meringue to soften.
Why is my custard watery?
It may have been baked too long or at too high a temperature, causing the eggs to tighten and release liquid. It can also seem loose if the breadcrumbs have not had time to absorb the milk. Use a moderate oven, soak the crumbs for 10 minutes and take the base out when it is just set.
Can I use packaged breadcrumbs?
Yes. Use fine, plain breadcrumbs rather than seasoned or very coarse crumbs. Packaged crumbs can absorb liquid differently from fresh ones, so let the mixture stand for 10 minutes and add a tablespoon or two of milk if it appears unusually dry.
How can I tell when the meringue is ready?
Whipped meringue should look glossy and hold stiff peaks, with no visible sugar grains when rubbed gently between two fingers. In the oven, it should be lightly golden rather than deeply browned. If it browns too quickly, loosely cover the top with foil for the remainder of baking.
Can I use fewer eggs?
The three eggs are divided between the custard and the meringue, so reducing them affects both the base and the topping. For reliable results, keep the quantities as written. If you need to avoid eggs, this particular dessert is not a straightforward substitution recipe.
Is queen of puddings served hot or cold?
It can be served warm or chilled. Warm portions have a softer custard and a more delicate meringue; chilled portions are firmer, though the topping loses some crispness. Let it stand for a few minutes after baking before serving so the layers are easier to spoon.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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