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Queen of puddings

Method

  • Combine the breadcrumbs with 2 tbsp sugar and the lemon zest. 
  • Separate 4 of the eggs and beat 4 egg yolks with a whole egg. 
  • Bring the milk to the boil in a large heavy-bottomed pot and then remove from heat.
  • Add the crumb mixture to the hot milk and mix well.
  • Then whisk in the beaten eggs.
  • Brush a gratin dish with melted butter and pour in the batter. Set aside for about 30 mins.
  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook the pudding in the oven for about 50 mins until set. 
  • Beat the 4 egg whites until soft peaks form. Then add 2 tbsp sugar, little by little, continually beating until thick and glossy. 
  • Spread warm jam over the top of the pudding and carefully spread the meringue mixture over that in one even layer. Then sprinkle a little more sugar over the top and cook in the oven for about another 15 mins until lightly coloured. 
  • This dessert is best served warm.
  • nb. For the best breadcrumbs, leave the bread out overnight before processing.
  • created by Queen Victoria's chef

Ingredients

  • 1½ cups fresh breadcrumbs
  • 4+ tbsp sugar
  • grated rind of 1 lemon
  • 1½ cups milk
  • 5 eggs
  • melted unsalted butter
  • raspberry jam, warmed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
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    1 cup250 ml
    4 cups1 litre
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    1 lb450 gm