The Queen Of Puddings Recipe

Queen of Puddings; a classic light and summery British dessert, perfect for royal celebrations! Recipe courtesy of Kelly Cletheroe of Maverick Baking.

 

The royal jubilee demands a royal celebration.

 

Most websites, blogs and magazines will be sharing recipes for the usual Victoria sponges and fruit scones at this time of year, but your jubilee dessert doesn’t have to be like all the rest!

 

 

Queen of Puddings is an unusual but very classic and traditional English dessert, a little old-fashioned but by no means redundant. Perfect for marking a momentous occasion such as this year’s Sapphire Jubilee.

 

Queen of Puddings is almost like a type of baked trifle. It layers a thick baked custard with fruit conserve and a fluffy meringue topping. It can be enjoyed while still warm and gooey from the oven, or chilled as a cold and creamy dessert to round off a meal! The creamy layers all complement each other very well. Rich creamy custard with tangy sweetness from the fruit jam and a lovely lightness from the whipped topping. Yum!

 

 

While this dessert is usually the work of a hefty baking dish, these individual puddings are much more attractive and are perfect for sharing out at jubilee gatherings or parties, or for taking on picnics with friends and family over the warmer months. Plus, they are also much quicker to make!

 

Adding some fun and patriotic Union Jack decorations from Partyrama, such as confetti, bunting, and fun plates and napkins can really bring your celebration table to life, and help these luscious desserts seem even more inviting.

 

 

To make these deliciously classic desserts, simply follow the recipe below.

 

Ingredients:

• 550ml milk
• 15g butter
• 100g breadcrumbs (from fresh or stale bread)
• 70g caster sugar (for custard)
• 1 tsp vanilla extract
• 3 eggs
• 4-6 tablespoons of your favourite jam (strawberry, raspberry or cherry all work very well!)
• 60g caster sugar (for meringue topping)

Instructions:

• Preheat your oven – 180 degrees for conventional ovens or 160 degrees for fan ovens – and grease 6 small dishes or ramekins with butter.

 

• Heat the milk in a saucepan until steaming and hot to touch.

 

• Stir the butter, breadcrumbs, 70g of caster sugar and vanilla into the milk. Allow this to cool and thicken slightly for 15 minutes.

 

• Separate the eggs, plopping the whites into a large bowl and adding the yolks to the milk mixture.

 

• Whisk the yolks thoroughly into the milk mixture, and pour the mix evenly between the six prepared dishes.

 

• Bake these for 20-25 minutes until fairly firm and slightly golden on top.

 

• Remove from the oven while you prepare the topping.

 

• Whip the remaining 3 egg whites with an electric whisk until they reach stiff peaks.

 

• Continue to whisk while adding the 60g of caster sugar gradually, until the mixture is firm and glossy.

 

• Spoon the jam evenly between the baked dishes, using as much or as little as you like.

 

• Then top the jam layer with the meringue topping, either by spooning and spreading or piping it on.

 

• Bake the puddings for a further 10-15 minutes until the tops are golden brown and slightly risen.

 

• Allow the Queen of Puddings to cool slightly before eating, or chill to enjoy as a cold and creamy delicious dessert delight!

 

 

If you you enjoyed this amazing recipe, let us know on our Instagram, Facebook and Twitter using the hashtag #partyramauk, and visit Partyrama to buy Great Britain Party Supplies for all the decorations you need!