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.
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
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
Serve warm and, if liked, with some double cream poured around.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.