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Queen of puddings

  • 6-8
Queen of puddings

This is a traditional dessert that looks wonderful when presented as individual servings.


  • 4 tablespoons raspberry jam
  • 2 cups milk
  • 25 grams butter
  • 2 cups fresh white breadcrumbs
  • 3 egg yolks
  • 1 tablespoon sugar
  • ½ teaspoon grated lemon rind
  • 2 tablespoons mixed peel
  • Meringue
  • 3 egg whites
  • ¼ cup caster sugar


  1. Use half the jam to spread over the bases of 6 medium-sized ramekin dishes.
  2. Heat milk and butter until the butter has melted and milk is hot (do not boil). Pour over the breadcrumbs. Add egg yolks, sugar, lemon rind and mixed peel. Then pour mixture of the jam in the ramekin dishes.
  3. Place the ramekin dishes in large baking dish with hot water 2cm deep.
  4. Bake at 160ºC for 20 minutes. Remove from the oven. Spread with the remaining jam.
  5. Make the meringue by beating egg whites until soft peaks form. Add caster sugar and beat until stiff peaks form. Spoon meringue mixture on top of jam.
  6. Return to the oven and bake at 160ºC for 5-8 minutes or until meringue is just beginning to colour.

Cooks Tips

- The puddings may be cooked in a medium-sized shallow ovenproof dish instead of individual ramekins. Increase cooking time from 20 minutes to 30 minutes.

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