Queen of Puddings
Photo: Hilary Perkins, CC BY-SA 2.0
Queen of puddings is a classic English baked dessert of lemony bread crumb custard, a layer of jam and a soft meringue crown. The crumbs are soaked in hot milk scented with lemon zest and butter, so the base bakes into a tender, set custard rather than a dense cake. Warmed raspberry jam spreads easily without tearing the surface, and the meringue browns in just 15 minutes.
Instructions
Warm the milk, white sugar, lemon zest and butter together in a saucepan until the mixture is just below boiling point.
Pour the hot milk over the bread crumbs and leave it to cool slightly for about 10 minutes.
Beat the egg yolks, then stir them into the crumb and milk mixture until evenly combined.
Bake at 350°F (180°C) for 35 minutes, then take the pudding out of the oven and let it cool for 10 minutes.
Warm the jam and spread it over the top of the pudding, taking care not to break the surface.
Whip the egg whites with the vanilla sugar and a few drops of lemon juice until they hold soft peaks.
Spread the meringue over the jam and return the pudding to the oven for 15 minutes, until the meringue is browned.
Serve as it is, or with crème anglaise on the side.
Make it personal.
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