Queen of Puddings

12:00 pm on 25 August 2007

Serves 4 – 6


  • 60 gms white breadcrumbs
  • 60 gms sponge cake crumbs
  • grated zest of 1 lemon
  • pinch of freshly grated nutmeg
  • 190 gms caster sugar
  • 1 vanilla pod
  • 700 ml full fat milk
  • 30 gms unsalted butter
  • 4 lge eggs, separated
  • a good dollop of raspberry jam


Put the breadcrumbs, sponge crumbs, lemon zest, nutmeg and 30 gms of the sugar in a large bowl.

Slit the vanilla pod open lengthways and scrape out the seeds. Place the pod and seeds in a pan with the milk and butter and heat until warm. Pour the milk over the breadcrumb mixture and leave for 15 minutes, then stir in the yolks.

Pour the mixture into a large ovenproof dish and place in a roasting tin half-filled with hot water.

Bake in a preheated 160°C oven for 25-30 minutes until firm to the touch.  Remove from the oven and cool for about 10 minutes.

Meanwhile, whisk the egg whites until they form stiff peaks, then gradually whisk in the remaining sugar.

Spread a large dollop of raspberry jam over the baked mixture, being careful not to break the surface.

You can either pipe the meringue on or just spoon it on top.

Bake at 200°C for 8-10 minutes until golden brown. Serve hot with cream.

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