Queen of Puddings (Best of British!)

Queen of Puddings is a quintessentially English milk pudding.  Perfect for any occasion, it’s easy to make, and looks pretty awesome if you do it well.

History of Queen of Puddings: Well…strangely enough, this pudding wasn’t in fact invented for the Queen.  A very similar pudding, Monmouth Pudding, was first cooked in the seventeenth century, and another identical pudding, Manchester Pudding, was incredibly popular in the nineteenth century.  In fact, some historians suggest that Queen of Puddings was in fact given its regal name when Queen Victoria, on a royal visit to Manchester, admired a chef’s cooking of local Manchester Pudding, which triggered him to re-name it after her.



1 pint Milk (570ml)
10g Butter
110g Fresh White Breadcrumbs
50g Caster Sugar
Grated Zest of 1 Lemon
2 Eggs
3 level tblsp Raspberry Jam



  1. Pour the milk into a saucepan, and bring to the boil.  Take it off the heat as soon as it starts to bubble, and add butter, breadcrumbs, 25g of the sugar, and the lemon rind.  Leave this to sit for 20 mins, which should allow the breadcrumbs to swell.
  2. Separate the eggs.  Beat the yolks together and mix into the milky breadcrumb mixture.
  3. Pour the milk mixture into a pie dish, and bake in oven for 30-35 minutes in an 180 degree oven (aka until the mixture is set).
  4. Remove from oven and leave to cool slightly.
  5. Melt the jam and spread it evenly on top of the set breadcrumb mixture.  Nb: if you are making the pudding a day before you want to eat it, cling film the pudding, put in fridge, and stop here.
  6. Whisk the egg whites until stiff (as though you were making meringues) and add the remaining 25g of sugar.
  7. Spread the meringuey egg white mixture on top of the pudding, making it look rough and mountainous.
  8. Sprinkle a teaspoon of caster sugar over the top of the pudding.
  9. Bake for 10-15 minutes in 180 degree oven (until the top is golden brown).  Nb: if cooking from cold the day before, warm the base for 25 minutes in an 180 degree oven before spreading with meringue.
  10. Serve with generous lashings of cream.

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