Queen of puddings

I wanted to make a hearty wintery pud today and queen of puddings came to mind. I decided to try it with my homemade citrus marmalade, although I must admit I’d normally go for raspberry jam, and was very pleasantly surprised with the end result.


Base pudding
50g butter
25g caster sugar
pinch of salt
600ml milk (not skimmed, which would burn)
150g fresh white breadcrumbs (I only had english muffins today and it was lovely)
4 egg yolks, lightly beaten

5 heaped tbsp jam or marmalade

5 egg whites
100g caster sugar


  1. Bring butter, 25g caster sugar, salt and milk to simmer point.
  2. Add to the breadcrumbs, mix well.
  3. Mix occasionally over the course of a few minutes, just enough time to allow the breadcrumbs to soak up the liquid.
  4. Mix in the egg yolks.
  5. Pour into an ovenproof dish that has been greased with margarine or butter.
  6. Bake for 15–20 minutes in an oven preheated to 150ºC fan oven (cookery measurement converter) until set. (Turn oven up to 170ºC fan oven after you’ve removed the pudding).
  7. If your jam or marmalade is soft set then pour it onto your pudding and spread gently, as the pudding is very soft. If your jam or marmalade is firm then soften it in the microwave or on the hob, then pour over the pudding.
  8. Whisk the egg whites until they form stiff peaks.
  9. Add the 100g caster sugar in three stages, whisking after each addition, until mixed.
  10. Top pudding with meringue.
  11. Bake for 10 minutes in your oven preheated to 170°C fan oven, until golden on top.

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