Puddings: Recipe 1: Queen of Puddings

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About


  • 600 ml (1 pint) milk
  • Zest of 1 lemon
  • 50 g (2 oz) unsalted butter
  • 50 g (2 oz) caster sugar
  • 100 g (4 oz) fresh white breadcrumbs
  • 6 egg yolks
  • 4 tablespoons raspberry jam


    Pre-heat the oven to 180°C/350°F/gas 4 and prepare six 7.5 cm (3 in) soufflé dishes or one 1.75 litre (3 pint) soufflé dish.

    Bring the milk and lemon rind to the boil in a pan, then remove from the heat and leave to stand for 15 minutes. Remove the zest and add the butter and sugar. Bring back to the simmer and remove from the heat. Stir in the breadcrumbs and allow to cool slightly. Beat the egg yolks and add to the mix. Pour it into the soufflé dish or dishes and stand them in a roasting tray filled three-quarters full of hot water. Bake in the preheated oven for 30–40 minutes until set. When the puddings have just set, remove from the oven and the water bath and leave to rest for 10 minutes.

    Increase the oven temperature to 230°C/450°F/gas 8. Divide the jam between the tops of the puddings. To make the meringue, whisk the egg whites with the sugar until they form firm peaks. Pipe or spoon the meringue over the top of the puddings and return them to the hot oven, or place under a pre-heated grill, for about 6–8 minutes until golden brown. The queen of puddings is now ready to serve.