Queen of Puddings is a traditional British dessert made with breadcrumb custard, fruit jam and a golden meringue topping. For a classic homemade version, Delia Smith Queen of Puddings Recipe combines soft lemon-flavoured custard with raspberry jam and sweet, fluffy meringue.
Ingredients
This recipe serves 6 people and takes approximately 1 hour and 15 minutes, including preparation and baking.
For the breadcrumb custard:
100g fresh white breadcrumbs
570ml whole milk
25g unsalted butter
50g caster sugar
2 large egg yolks
Finely grated zest of 1 lemon
½ teaspoon vanilla extract (optional)
For the jam layer:
– 3 tablespoons raspberry jam
For the meringue topping:
2 large egg whites
100g caster sugar
Fresh white breadcrumbs are the best choice for this pudding. They absorb the warm milk without making the custard too heavy. You can prepare them by removing the crusts from white bread and turning the soft bread into fine crumbs.
I recommend using raspberry jam rather than strawberry jam. Raspberry has a slightly sharp flavour that cuts through the sweetness of the meringue.
How to Make Delia Smith Queen of Puddings
Step 1: Prepare the Breadcrumb Custard
Preheat your oven to 180°C (160°C fan) or 350°F. Lightly grease a shallow ovenproof baking dish with butter.
Pour the milk into a medium saucepan and add the butter, caster sugar and grated lemon zest. Heat gently over medium-low heat, stirring occasionally until the butter has melted and the sugar has dissolved. Avoid boiling the milk.
Place the fresh breadcrumbs in a large mixing bowl. Pour the warm milk mixture over them and stir gently until combined.
Leave the mixture to stand for approximately 15 minutes. During this time, the breadcrumbs will absorb the milk and soften.
In a separate bowl, lightly beat the egg yolks. Once the breadcrumb mixture has cooled to lukewarm, add the yolks and vanilla extract. Stir everything together until evenly combined.
The mixture should look thick but still soft enough to pour into your baking dish. It will become firmer as it cooks.
Step 2: Bake the Custard and Add the Jam
Pour the breadcrumb mixture into the prepared baking dish and spread it evenly with a spoon.
Place the dish on the middle shelf of the oven and bake for approximately 30–40 minutes. The custard should be set around the edges and have a slight wobble in the centre.
Remove the pudding from the oven and leave it to cool for about 10 minutes.
Meanwhile, place the raspberry jam in a small saucepan over low heat. Warm it gently until it becomes easier to spread. If the jam is already soft, you can skip this part.
Carefully spoon the jam over the surface of the baked custard, spreading it into an even layer without disturbing the pudding underneath.
Try not to use too much jam. Three tablespoons should give you enough fruit flavour without making the dessert overly sweet.
Step 3: Make the Meringue and Finish Baking
Increase the oven temperature to 200°C (180°C fan) or 400°F.
Place the egg whites in a clean, dry mixing bowl. Beat with an electric whisk until they form soft peaks.
Add the caster sugar gradually, one tablespoon at a time, while continuing to whisk. Keep beating until the meringue becomes thick, glossy and firm enough to hold its shape.
Spoon the meringue over the raspberry jam, covering the entire surface. Spread it right to the edges of the dish to help prevent shrinking during baking.
Use the back of a spoon to create small peaks across the top. These will turn golden in the oven.
Return the pudding to the oven and bake for approximately 10–15 minutes, until the meringue develops a light golden colour.
Remove from the oven and allow it to stand for 5–10 minutes before serving. The finished pudding should have a soft custard base, a thin fruity layer and a light meringue topping.
What to Serve With Delia Smith Queen of Puddings
Queen of Puddings is traditionally served warm, and I think that is the best way to enjoy its soft custard and freshly baked meringue.
Pouring cream is a good accompaniment. Its mild flavour helps balance the sweetness without covering the raspberry jam.
Fresh raspberries are another good choice, especially if you enjoy a slightly sharper fruit flavour. A small handful alongside each serving is enough.
Vanilla ice cream can also be served with the warm pudding. The contrast between the cold ice cream and the soft custard is particularly pleasant.
You can serve the pudding on its own as well. The three layers already provide plenty of flavour, so extra toppings are optional.
Delia Smith Queen of Puddings Nutrition Information
The following nutritional values are approximate and based on six equal servings.
Nutrient | Amount per serving |
|---|---|
Calories | 290 kcal |
Carbohydrates | 43g |
Protein | 8g |
Total Fat | 10g |
Saturated Fat | 5g |
Sugar | 31g |
Fibre | 1g |
Sodium | 150mg |
These figures can change slightly depending on the bread, milk and jam you use. Adding cream or ice cream will increase the calorie content.
FAQs
Can I Make Queen of Puddings Ahead of Time?
Yes. You can prepare and bake the breadcrumb custard earlier in the day, then refrigerate it once cooled. Add the raspberry jam and freshly whisked meringue before finishing the pudding in the oven. A chilled custard may need additional heating time.
Why Is My Queen of Puddings Watery?
The custard may not have baked long enough, or the breadcrumbs may not have absorbed enough milk before baking. Let the breadcrumbs soak for the full 15 minutes and check that the custard is nearly set before adding the jam.
Can I Use Strawberry Jam Instead of Raspberry Jam?
Yes. Strawberry jam works well and gives the pudding a sweeter fruit flavour. You can also use apricot or blackcurrant jam, although raspberry is the traditional choice.
How Do I Keep the Meringue From Shrinking?
Make sure the egg whites are properly whisked and add the sugar gradually. Spread the meringue all the way to the edges of the baking dish so it touches the sides before baking.
Can I Make Queen of Puddings Without Fresh Breadcrumbs?
Fresh breadcrumbs give the best texture, but you can use dried breadcrumbs if necessary. Since dried breadcrumbs absorb more liquid, use a smaller quantity and check the consistency before baking.
How Long Does Queen of Puddings Last in the Fridge?
Leftover Delia Smith Queen of Puddings Recipe can be kept covered in the refrigerator for up to 2 days. The meringue will gradually soften, so the pudding tastes best when freshly prepared.
Can Queen of Puddings Be Served Cold?
Yes, although the texture changes slightly. The custard becomes firmer, and the meringue loses some of its lightness. I prefer serving it warm, when the custard is soft and the jam still has a gentle sweetness.