Name: 19 Century: Queen of Puddings
Yield: Makes 6 individual puddings, or use one 18 cm (7 inch) ovenproof dish
Cuisine: United Kingdom
Ingredients: 4 egg yolks; butter, for greasing; 225 g (8 oz) caster (superfine) sugar; 4 egg whites; 2 tablespoons raspberry jam; 80 g (2¾ oz/1⅓ cups) fresh breadcrumbs; 25 g (1 oz) unsalted butter; zest of 1 lemon; 20 g (¾ oz) raw sugar; 600 ml (21 fl oz) milk

Preparation info

Makes
one
individual puddings, or use 18 cm 7 inch ovenproof dish

Difficulty
Medium

Appears in

Pride and Pudding

By Regula Ysewijn

Published 2016

About

A pudding with such a regal name must be of royal origin. Except it isn’t. Some claim it was invented in honour of Queen Victoria, but it wasn’t. Puddings using milk-soaked bread, custard and jam were plenty in historical cookery books. The first time one appears under the name queen of puddings is in Massey and Son’s Comprehensive Pudding Book, where it is named ‘A queen’s pudding’. The pudding is made of a layer of custard thickened