Traditional British Queen of Puddings
A traditional British Queen of Puddings layers a bread-milk base with fruit preserves and a soft meringue.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 310 F (160 C) and butter a 9x2-inch pie dish.
-
Heat milk, cream, and vanilla extract in a saucepan to a gentle boil.
-
Whisk sugar with egg yolks until light, then slowly add the warmed milk mixture while continuously whisking.
-
Stir in breadcrumbs and lemon zest, then pour into the prepared dish.
-
Bake for 15 to 20 minutes until almost set, then cool.
-
For the meringue, whisk egg whites until stiff peaks form.
-
Gradually whisk in caster sugar, one tablespoon at a time, until the meringue is glossy.
-
Raise oven temperature to 375 F (190 C).
-
Warm fruit preserves and spread over the cooled pudding base.
-
Cover with a thick meringue layer and sprinkle with confectioners' sugar.
-
Bake for 10 minutes until crisp and lightly browned. Serve immediately.