This was my family’s favourite desert treat and I still love it. Queen of Puddings is cheap to make with simple ingredients but is good enough to be served as a birthday treat. It was a british favourite in wartime and during the rationing up into the early 1950s. My dad and Grandad both loved it and instilled the same love in me. In fact we only ever used to have Queen of Puddings four times a year when I was a kid… Grandad’s birthday, Dad’s birthday, my birthday and my Mum’s birthday!
To make Queen of Puddings you will need:
- 1 pint of full cream milk
- 15g butter
- 100g white breadcrumbs
- 1 stick of vanilla
- 2 eggs
- 50g caster sugar
- A few tablespoons of Jam (raspberry or blackberry)
- Zest of a lemon
How to make Queen of Pudding:
Firstly we will make a light spongy base. Heat your oven to 180 ºC; 350 ºF; Gas 4.
Split the vanilla pod and scrape the seeds into a saucepan containing the milk Drop the two halves of the pod in as well. Slowly heat the milk to just below boiling point. Take it off the heat and remove the two halves of the Vanilla Pod. Throw the breadcrumbs, butter and half the sugar in with the milk. Stir well and set aside for 15 minutes.
Next, add the egg yolks (don’t throw the whites away, we will need them in a minute) to the milk and breadcrumb mixture and pour into a 2 pint buttered baking dish. Cook for about half an hour so the sponge is just set.
Leave it to cool for about five minutes and then spread with Jam. Now in a clean bowl whisk the egg whites to stiff peaks and gently fold in the other half of the sugar using a metal spoon. This meringue is carefully dolloped on top of the jam annd the finished pud is now returned to the oven for 10-15 minutes until the top is a beautiful golden brown. Serve in slices while still warm.