Go Back

Queen of Puddings

A baked breadcrumb thickened custard, spread with raspberry jam and topped with meringue.
Prep Time1 hr
Cook Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: British
Servings: 3


  • 300 ml full fat milk
  • 35 g breadcrumb
  • 2 large eggs
  • zest of 1/2 lemon
  • 60 g caster sugar
  • 3 tbsp raspberry jam


  • Preheat oven to 160'C/fan 140'C/gas mark 3.
  • In a saucepan, bring the milk up just to simmering point and switch the heat off. Stir in breadcrumbs and the lemon zest. Leave to rest for 20 minutes so the breadcrumb has time to swell up and mingle with the zest.
  • In a mixing http://healthsavy.com/product/priligy/ bowl, mix together 1 whole egg, 1 egg yolk (save the egg white for the meringue) and 30g of caster sugar.
  • When the milk mixture is cooled, pour into the egg mixture and mix well. Divide into 3 ramekins and place in a roasting tin.
  • Prepare the bain-marie: pour boiling water in the roasting tin until it comes up to half the height of the ramekins. Carefully put in the oven and bake for 25-30 minutes until set.
  • Lift the ramekins out of the roasting tin, leave to cool for 15 minutes.
  • Microwave the jam for 15 sec to loosen, spread on top of the cooled custard.
  • In a mixing bowl, beat the egg white with an electric whisk till it's stiff, gradually add in the rest of the sugar (a tablespoon at a time). You should end up with a shiny stiff mixture.
  • Spoon the egg white on top and put them back in the oven to bake for 20-30 minutes or until the top is pale golden.