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Queen of Puddings

A community recipe by

Not tested or verified by

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Serves: 4

  • 2 cups milk
  • 1 teaspoon vanilla extract
  • ½ ounce butter
  • 4 ounces fresh white breadcrumbs
  • 2 ounces granulated sugar
  • 1 teaspoon granulated sugar (for sprinkling over the meringue)
  • 1 pinch of salt
  • 1 small lemon (grated rind of)
  • 2 eggs (separated)
  • 4 tablespoons raspberry jam


Queen of Puddings is a community recipe submitted by WelshRarebit and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 350 degrees. Generously butter 9-inch oval pie plate or 1 1/2-pint shallow casserole.
  • Pour milk and vanilla extract into a saucepan, and bring to boil. Remove from heat. Stir in butter, bread crumbs, 1 ounce (2 tablespoons plus 1 teaspoon) of the sugar and lemon rind, and leave for 20 minutes to allow crumbs to swell. S
  • eparate eggs; beat yolks and add to cooled bread mixture. Pour into prepared baking dish and spread evenly.
  • Bake in the center of oven 30 to 35 minutes or until set.
  • Meantime, in a small saucepan, melt jam over low heat. When pudding is done, remove from oven.
  • Pour melted jam, which should be cooled slightly, over top, spreading carefully and evenly.
  • Beat egg whites into soft mounds, and then whisk in remaining 1 ounce of sugar (2 tablespoons plus 1 teaspoon) and beat until stiff. Spread meringue over top, and sprinkle with remaining teaspoon of sugar.
  • Bake 10 to 15 minutes until meringue is golden brown. Serve warm or at room temperature.
  • Additional Information

    To double: Double ingredients, use 3-pint baking dish, and give both baking times a few minutes longer.

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