I have also seen this called Queen of Puddings, but when I talked to my mum on the phone last night she said that it was a cheap and easy recipe and used up stale bread and ingredients that she always had in the cupboard. It is a pudding with a sort of baked bread and butter base, then raspberry jam and finally a meringue topping. It is lovely hot or warm, but we also ate it cold and it tasted just as good. I have halved the recipe, but my mum always made enough for eight, that meant leftovers. This recipe serves 4 but it is easily doubled. The recipe was in Imperial measurements so I have made it be manageably metric. If you don't have 2 large eggs, I suggest using three ordinary sized ones, just to make sure the custard will set.
The little black dots in my pudding are poppy seeds from the day old bread. They get everywhere when you trim the crusts!!
Queen Pudding serves 4
- 600ml of milk
- 100-120g day old bread, made into breadcrumbs
- 5 tspn of caster sugar
- 15g butter
- zest of half a lemon
- 2 large eggs, separated
- raspberry jam, always raspberry or strawberry. Never apricot.
- 5 tspn caster sugar plus a little extra for sprinkling
You will need a baking dish of some kind, I am using a 1.7 litre pie dish.
I sliced the bread and then rubbed it to make breadcrumbs, but you could whizz it in the processor, or even grate it. Add the breadcrumbs, 5 tspns of sugar, the lemon zest and the butter, stir till combined and then leave to cool for 20 minutes.
Preheat the oven to 180*C now.
Heat the jam in a pan or in the microwave. This makes it easier to spread on the top of the custard so it is not broken. The amount of jam you need depends on the size of your dish. I used about 2/3 cup.
Meanwhile, whip the egg-whites till they are fluffy and then add the caster sugar and beat until all the sugar is dissolved. This isn't a proper meringue, as long as the mixture isn't gritty when you rub a little between your fingers, it is fine.
Place back in the oven for 10-15 minutes, or until the meringue topping is golden brown.
Serve hot or warm. Once refrigerated, the custard may weep a little, that is, there will be a liquid in the dish. You can pour this off, or eat it, it makes no difference. One taste, and I remembered being small and eating this on a cool Winter's evening. I love the contrast between the custard and the meringue and then the hit of sweetness from the jam.