A traditional British pudding, typically made with raspberry jam, the Queen of Puddings consists of tasty bread, gooey jam and moreish meringue layers. It is easily adapted to use any seasonal fruit you like. This recipe is set to become the new go-to family favourite. Don’t forget to pick up your English Plums from our greengrocers.
Ready in: 90 minutes
40g butter, plus extra for greasing
450ml whole milk
150g fresh white breadcrumbs
3 medium eggs, separated
225g caster sugar
½ tsp vanilla extract
150g plum jam
225g plums – halved, destoned and gently poached
Finely grated zest of ½ lemon
Juice from 1 lemon
Preheat the oven to 180C and lightly grease a round 23cm ovenproof dish. In a pan over medium heat, bring the milk and butter to a boil. Put the breadcrumbs into a large heatproof bowl and pour in the hot milk mixture. Stir, then leave to soak for 5 minutes.
In another bowl, using an electric whisk, beat the egg yolks, 75g caster sugar and vanilla extract until thick and pale. Scrape into the breadcrumb bowl and stir. Once combined, pour into the ovenproof dish and bake for 30 minutes.
In a medium pan, heat the jam until melted and stir in the fruit, lemon juice and zest. Once baked, remove the bread component from the oven and spread the warm fruit mixture top.
Using a large bowl and clean whisks, beat the eggs whites until they hold firm peaks. Gradually beat the remaining sugar, one spoonful at a time. Continue mixing until the meringue is thick and glossy.
Spoon the meringue on top of the jam, gently spreading it so that there are no gaps in the dish. Bake for 25-30 minutes, or until golden and crisp on top.
Best served hot or warm with some cold cream.
Our Greengrocers stock a wide variety of seasonal fruit and veg, you can find out more here. Why not try making Queen of Puddings with blackberries, damsons or pear.