Queen’s Pudding

Queen’s pudding or queen of puddings is a sweet lemon egg custard given substance by brioche or sponge crumbs, topped with raspberry jam and finished with a layer of meringue.


  • 600 ml/ 1 pt milk
  • grated zest of 1 lemon
  • 30 g/ 1 oz unsalted butter, plus more for greasing
  • 115 g/ 4 oz brioche or sponge cake crumbs
  • 85 g/ 3 oz caster sugar
  • 4 eggs, separated
  • 115 g/ 4 oz raspberry jam
  • double cream, to serve (optional)


In a pan, bring the milk with the lemon zest and butter to a simmer, then stir in the breadcrumbs or cake crumbs. Remove from the heat and leave to stand for 20 minutes.

Preheat the oven to 180°C/350°F/ gas 4 and butter a suitable ovenproof dish with a capacity of about 2 litres/ pints.

Beat 60 g/ 2 oz of the caster sugar and 3 of the egg yolks into the milk mixture.

Stand the dish in a bain-marie of hot water and bake for 35–45 minutes, or until just set. Cover with a layer of raspberry jam.

Whisk the whites of all 4 eggs until they start to cohere and expand, then add the remaining sugar and continue to whisk until stiff. Spread this meringue over the pudding and return it to the oven for a further 15–20 minutes, when the surface should be a pale brown.

Serve warm and, if liked, with some double cream poured around.