Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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</


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