Name: Angela Hartnett’s Queen of Puddings Recipe
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Cuisine: British
Ingredients: 25g unsalted butter, plus extra for greasing; 570ml whole milk; 100g caster sugar; 3 eggs, separated; Finely grated zest of 1 unwaxed lemon; 100g fresh white breadcrumbs; 5 tbsp raspberry jam; 175g caster sugar (for meringue); Single cream

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Introduction

Angela Hartnett’s Queen of Puddings is a classic British dessert featuring a comforting breadcrumb custard base topped with tangy raspberry jam and a fluffy golden meringue. It’s a delightful combination of textures and flavors, perfect for impressing guests or indulging on a cozy evening.

A white ceramic deep dish holds a baked dessert with a thick, golden-brown toasted meringue layer on top, featuring peaks and swirls that are crisp on the outside with some cracks. Underneath the meringue, there is a visible layer of soft, light yellow custard mixed with red fruit filling, likely strawberry or raspberry, giving a slightly messy look where portions have been scooped out. Two white bowls are in the foreground, each containing individual servings of the same dessert showing the white and fluffy meringue mixed with the red fruit pieces. The scene is set on a brown surface with a soft peach-toned background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

25g unsalted butter, plus extra for greasing
570ml whole milk
100g caster sugar
3 eggs, separated
Finely grated zest of 1 unwaxed lemon
5 tbsp raspberry jam
Single cream, to serve

Instructions

Step 1: Preheat the oven to 170°C/150°C fan/Gas 3 and grease a 24cm oval oven-proof serving dish with a little butter.
Step 2: Heat the milk in a saucepan over a low heat until gently warmed. Put the breadcrumbs into a bowl, pour over the milk, and leave the breadcrumbs to soak for 30 minutes until all the liquid has been absorbed.
Step 3: Beat the egg yolks lightly with a fork, then add them to the soaked breadcrumbs along with 50g of the caster sugar, the 25g of butter, and the lemon zest. Stir thoroughly to combine, then transfer the mixture to the prepared serving dish and bake for 20–25 minutes until golden brown and set. Remove from the oven and leave to cool.
Step 4: Reduce the oven temperature to 140°C/120°C fan/Gas 1.
Step 5: Gently warm the raspberry jam in a small pan to loosen it, then spread it evenly over the set breadcrumb base.
Step 6: In a clean bowl, whisk the egg whites with a handheld electric whisk until soft peaks form. Gradually add the remaining 50g of caster sugar, whisking between each addition, until you have a glossy meringue that holds soft peaks.
Step 7: Spoon the meringue over the jam layer, creating little peaks with the back of a spoon or pipe it on for a neater finish.
Step 8: Bake the pudding for a further 30 minutes until the meringue is golden brown. Serve warm with single cream on the side.

Tips & Variations

Use unwaxed lemon for the best flavor and to avoid any bitterness from wax coatings.
For a different twist, try substituting raspberry jam with strawberry or blackcurrant jam.
If you don’t have fresh breadcrumbs, you can blitz day-old white bread in a food processor until fine.
Make sure the egg whites are at room temperature for better volume when whisking the meringue.

Storage

Queen of Puddings is best enjoyed fresh and warm. If you have leftovers, cover and store them in the refrigerator for up to 2 days. Reheat gently in a low oven to warm through, but avoid microwaving as this can soften the meringue. It’s not recommended to freeze this dessert as the textures may change.

How to Serve

A white round baking dish holds a layered dessert with a thick, golden-tipped toasted meringue on top, which has a fluffy and slightly crisp texture with peaks and swirls. Underneath the meringue, a creamy yellow custard layer mixed with a bright red berry filling is visible on the side where a portion has been scooped out. Two small white glass bowls in the foreground contain servings of the dessert, showing the fluffy white meringue, red berry sauce, and yellow custard layers. The whole scene is set on a white marbled surface with a soft warm background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Queen of Puddings ahead of time?

You can prepare the breadcrumb base and jam layer in advance and store it covered in the fridge. Add the meringue topping and bake just before serving for the best results.

What can I serve instead of cream?

Crème fraîche or mascarpone are great alternatives. For a dairy-free option, coconut cream works beautifully and adds a subtle richness.