Queen of Puddings

Baked breadcrumb custard topped with raspberry jam and a crisp meringue.

TIME BREAKDOWN
Prep: 25 min
Cook: 45 min
Total: 1 hour 10 minutes
Vegetarian
✅
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 500ml whole milk
  • 50g butter
  • Zest of 1 lemon
  • 100g fresh white breadcrumbs
  • 100g caster sugar, divided
  • 4 eggs, separated
  • 4 tbsp raspberry jam

Method

  1. Heat the oven to 160°C (140°C fan)/gas 3 and butter a 1.2 litre baking dish.

  2. Warm the milk with the butter and lemon zest until the butter melts, then pour over the breadcrumbs with 25g of the sugar and leave for 10 minutes.

  3. Beat in the egg yolks and pour into the dish. Bake for 25 minutes until just set.

  4. Warm the jam and spread it over the custard.

  5. Whisk the egg whites until stiff, then whisk in the remaining sugar a spoonful at a time. Pile over the jam and bake for 15 to 20 minutes until the meringue is golden and crisp.