Description
Angela Hartnett’s Queen of Puddings is a classic British dessert featuring a comforting breadcrumb base infused with lemon zest, layered with tangy raspberry jam, and topped with a glossy, golden meringue crown. Baked to perfection, this pudding balances sweet and tart flavors with a luscious cream finish, making it an elegant yet homely treat.
Ingredients
Scale
Base
- 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
Topping
- 5 tbsp raspberry jam
- 175g caster sugar (for meringue)
To Serve
- Single cream
Instructions
- Preheat and Grease: Preheat your oven to 170°C (150°C fan)/Gas mark 3 and lightly grease a 24cm oval oven-proof serving dish with butter to prevent sticking.
- Prepare Soaked Breadcrumbs: Warm the whole milk gently over low heat in a saucepan. Place the fresh white breadcrumbs into a bowl, pour the warmed milk over them, and allow the mixture to soak for 30 minutes until the liquid is fully absorbed.
- Make Breadcrumb Base: Lightly beat the egg yolks with a fork. Add the egg yolks, 50g of caster sugar, 25g butter, and finely grated lemon zest to the soaked breadcrumbs. Stir thoroughly to combine the ingredients evenly, then pour the mixture into the greased dish. Bake for 20-25 minutes until golden brown and set, then remove from the oven and allow to cool.
- Reduce Oven Temperature: Lower the oven temperature to 140°C (120°C fan)/Gas mark 1 to prepare for the final bake.
- Spread Jam Layer: Gently warm the raspberry jam in a small pan to loosen it, then spread it evenly over the cooled breadcrumb base to infuse a sweet and fruity layer.
- Whisk Meringue: Using a clean bowl and a handheld electric whisk, whisk the egg whites to soft peaks. Gradually add the remaining 175g caster sugar a little at a time, whisking continuously until the mixture forms a glossy meringue that holds soft peaks.
- Top with Meringue: Spoon the meringue over the jam layer, shaping little peaks reminiscent of a queen’s crown. Alternatively, pipe the meringue decoratively using a piping bag.
- Final Bake: Bake the pudding for an additional 30 minutes until the meringue is beautifully golden brown and set.
- Serve: Serve the queen of puddings warm, accompanied by single cream for extra richness and indulgence.
Notes
- Use fresh white breadcrumbs for the traditional texture and flavor of the base.
- Ensure the milk is only gently warmed to avoid cooking the eggs prematurely when soaking the breadcrumbs.
- Whisk egg whites in a clean, grease-free bowl to achieve proper meringue peaks.
- Allow the pudding to cool slightly before spreading jam to prevent it mixing into the base.
- Serve immediately after baking to enjoy the contrast between warm pudding and cool cream.
- This dessert can be prepared in advance up to the meringue stage and baked just before serving.
- Prep Time: 40 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Queen of puddings, Angela Hartnett, British dessert, breadcrumb pudding, raspberry jam, meringue topping, classic pudding
