Queen of Puddings
Queen of puddings is a favourite English bread pudding served with an apricot glaze and a soft meringue topping.
Total Time
80 minutes
Servings
4
2 cups milk
3 oz (½ cup / 85 g) white sugar
Zest of 1 lemon
2 oz (4 Tbsp / 55 g) butter
6 oz (about 4 cups / 170 g) freshly-grated bread crumbs
4 eggs, separated
4 Tbsp raspberry jam, or jam of choice
2 Tbsp vanilla sugar
Heat the milk, sugar, lemon zest and butter until just below the boil.
Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.
10 minutes
Beat the egg yolks and stir into the bread crumb and milk mixture.
Bake at 350°F (180°C) for 35 minutes.
35 minutes
Remove from the oven and let cool for 10 minutes.
10 minutes
Spread the top with the warmed jam, being careful not to break the surface of the pudding.
Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.
Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.
15 minutes
Serve as is or with crème anglaise.