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Best Queen of Puddings Recipe

Best Queen of Puddings Recipe 

Queen’s Pudding is a classic British dessert that combines the humble ingredients of bread, milk, and eggs, transforming them into a delightful, airy pudding with layers of flavor. This dish is ideal for anyone seeking an elegant but simple dessert that uses pantry staples. The fresh zest of lemon and the sweet touch of jelly give the pudding a refreshing finish, making it a satisfying yet light treat.


Best Queen of Puddings Recipe


Ingredients for Queen's Pudding:

  • 1 Pint of Bread: Stale bread is perfect for this pudding, as it absorbs the milk, creating a soft and creamy base. You can use any type of bread, but white bread is the traditional choice.
  • 1 Cupful of Sugar: Sugar provides the sweetness for the custard base and balances the tartness of the lemon.
  • 1 Quart of Milk: The milk softens the bread and binds all the ingredients, creating the custard-like consistency of the pudding.
  • 1 Teaspoonful of Butter: A small amount of butter adds richness to the custard, enhancing the overall flavor.
  • 3 Eggs: The eggs are divided for this recipe. The yolks enrich the base of the pudding, while the whites are used to create a fluffy meringue topping.
  • 1 Lemon: The juice and rind from half a lemon bring a bright, zesty flavor that cuts through the richness of the pudding.
  • Jelly for Topping: Once the pudding is baked, a thin layer of jelly spread on top provides sweetness and a lovely contrast to the soft custard.

Step-by-Step Guide to Making Queen's Pudding:


Step 1: Prepare the Bread Base

Start by soaking the bread in the milk. Tear or crumble 1 pint of stale bread into small pieces and place them in a mixing bowl. Pour over 1 quart of milk and let the bread sit until it has absorbed the milk and softened completely. This step usually takes about 10-15 minutes, depending on the texture of the bread. Once the bread has softened, use a fork to mash the mixture into a smooth consistency.

Step 2: Make the Custard

In a separate bowl, whisk together the yolks of 3 eggs, 1 cupful of sugar, and 1 teaspoonful of butter. The sugar will dissolve into the egg yolks, and the butter should be softened to ensure it blends smoothly.

To this mixture, add the juice and finely grated rind of half a lemon. The lemon zest brings a fresh, aromatic touch to the pudding, balancing the sweetness with a bit of tang. Stir until everything is thoroughly combined.

Step 3: Combine and Bake

Once the custard mixture is ready, stir it into the bread and milk mixture. Make sure everything is well mixed to ensure an even texture throughout the pudding.

Pour this combined mixture into a greased baking dish, smoothing the top with a spatula. Place the dish in a preheated oven at 350°F (175°C) and bake for approximately 1 to 1 ½ hours, or until the pudding has risen and the top is a golden brown. The pudding should be set in the middle, but still slightly soft when you press it.

Step 4: Add Jelly and Meringue Topping

Once the pudding has baked and cooled down to nearly room temperature, it's time to add the toppings that give Queen’s Pudding its signature finish. First, spread a thin layer of jelly or jam across the top of the pudding. The jelly provides a lovely sweetness and adds a contrasting texture.

Next, in a separate bowl, whisk the whites of the 3 eggs to stiff peaks. This will create the meringue. Gradually add a tablespoon or two of sugar to the egg whites as you whisk to help stabilize the meringue. Once the egg whites hold their shape, spread the meringue evenly over the jelly-topped pudding.

Step 5: Brown the Meringue

Place the pudding back in the oven at a low temperature for a few minutes, just long enough to brown the meringue. Keep a close eye on it, as the meringue can brown quickly. Once the meringue has a golden color, remove the pudding from the oven and allow it to cool.

Step 6: Serve

Queen’s Pudding is best served cold, allowing the flavors to meld together and the pudding to fully set. When sliced, you’ll notice the layers of soft custard, fruity jelly, and the light, airy meringue on top.

Approximate Calorie Count

A serving of Queen’s Pudding, when divided into 6 portions, contains an estimated 250-300 calories per serving. The bulk of the calories come from the eggs, sugar, and milk, with the bread providing additional carbohydrates. The meringue topping is light but does add a small amount of sugar, while the jelly brings sweetness with relatively few additional calories.

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