Queen of puddings

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Prep time:

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Serves: 8

By kittykitty



  • 5 egg yolk

  • 1 tbsp icing sugar

  • 0.5 tsp vanilla extract

  • 110g caster sugar for the meringue

  • 100g caster sugar

  • 225ml double cream

  • 2 lemon zested

  • 200g raspberry jam

  • 5 egg whites

  • 225ml milk full-fat

  • 140g breadcrumbs


  1. Heat the oven to 180C/Gas Mark 4 and butter a large, shallow ovenproof dish.
  2. Mix together the milk, cream, vanilla extract and lemon zest in a saucepan and bring to the boil.
  3. Once it has come to the boil, remove from the heat and mix in the caster sugar and fresh breadcrumbs. Leave to cool.
  4. Separate the yolks from the whites and add in the five yolks to the mixture once cool.
  5. Pour the custardy mixture into the dish and cook for around 30 minutes until set.
  6. Remove from oven and increase the oven temperature to 190C/Gas Mark 5.
  7. Warm the jam through in a saucepan and then carefully spread over the cooked custardy base.
  8. Whip the egg whites together, add half of the caster sugar, beat again and add the remaining sugar until glossy and peaky. Spoon the meringue mixture over the jam and sprinkle icing sugar over the top of the whole thing.
  9. Bake for a further 10 minutes.

Handy Hint

Make the custardy base in advance and refrigerate. Then all you have to do is add the jam and meringue topping just before popping into the oven for the final 10 minutes.

Additional Information

  • pudding

  • Jam and chutney

  • cake

  • lemon

  • Egg

  • Cake/Dessert

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