Goddess of Puddings


Along with bread and butter pudding, queen of puddings is a justly famous English classic and the epitome of comfort food. This variation, which is made with citrus zest and marmalade instead of the red jam traditionally used in queen of puddings, is to me even better than the original version. This pudding can be served either hot or cold, with or without cream, depending on your taste and the occasion.


  • 75g (3oz) fresh white breadcrumbs
  • 600 ml (1 pint) milk
  • Finely grated zest of 2 oranges
  • Juice and finely grated zest of 1 lemon
  • 50g (2oz) butter
  • 3 large eggs (size 1), separated
  • 125g (4oz) golden caster sugar
  • 4 rounded tablespoons Seville orange marmalade
  • ΒΌ teaspoon salt


Set the oven to preheat at Gas Mark 4/180Β°C/350Β°F. Butter an oval or rectangular ovenproof dish. Spread the breadcrumbs over the bottom of the dish. Put the milk into a saucepan and add the finely grated zest of one orange and the lemon. Add the butter and stir over a low heat until the butter has melted and the mixture is just warm. Lightly whisk together the egg yolks and 75g (3oz) of the caster sugar. Then gradually stir in the heated milk and butter and pour over the breadcrumbs. Bake the custard in the centre of the oven for about 25 minutes or until the custard has set to a light touch in the centre. Then remove the custard from the oven. Mix the lemon juice into the marmalade and spread the marmalade over the top. In a clean bowl, whisk the egg whites with the salt until they stand in soft peaks. Using a metal spoon, fold the remaining sugar and the finely grated zest of the remaining orange into the egg whites. Pile this meringue over the marmalade and sprinkle a very little extra caster sugar over the top. Return the pudding to the oven for 10–15 minutes or until golden brown.