Mary Berry Queen Of Puddings Recipe

Mary Berry Queen Of Puddings is a nostalgic British classic made with three distinct, comforting layers: a creamy custard base thickened with white breadcrumbs and infused with lemon, a middle layer of melted raspberry jam, and a crowning glory of crisp, golden meringue. The result is a textural masterpiece that balances the richness of the custard with the tartness of the fruit and the airy sweetness of the topping. It is the ultimate retro dessert to finish a Sunday roast.

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Mary Berry Queen Of Puddings Ingredients

For the Custard Base:

• 600ml (1 pint) Milk: Full-fat is best for a creamy texture.
• 25g (1 oz) Butter: Adds richness to the milk.
• Finely Grated Zest of 1 Lemon: Essential for cutting through the sweetness.
• 50g (2 oz) Caster Sugar: To sweeten the custard.
• 75g (3 oz) Fresh White Breadcrumbs: Made from day-old bread, crusts removed. Do not use dried breadcrumbs (panko), as they won’t absorb the milk properly.
• 4 Large Egg Yolks: (Reserve whites for the topping).

For the Middle Layer:

• 4-6 tablespoons Raspberry Jam: Or strawberry jam. Warm it slightly to make spreading easier.

For the Meringue Topping:

• 4 Large Egg Whites: Reserved from above.
• 175g (6 oz) Caster Sugar: To create a stable, crisp meringue.

How To Make Mary Berry Queen Of Puddings

1. Infuse the milk: Preheat the oven to 170°C (150°C Fan/325°F/Gas 3). Grease a 1.2-litre (2-pint) pie dish. Place the milk, butter, and lemon zest into a saucepan. Heat gently until the butter has melted and the milk is just reaching boiling point.
2. Soak the crumbs: Place the breadcrumbs and the 50g of sugar into a large mixing bowl. Pour the hot milk mixture over the breadcrumbs. Stir well and leave to stand for 10-15 minutes. This allows the crumbs to swell and absorb the liquid.
3. Bake the base: Beat the egg yolks into the cooled breadcrumb mixture. Pour the mixture into the prepared pie dish. Bake in the center of the oven for 20 to 25 minutes, or until the custard is set (firm to the touch) but not browned. Remove from the oven.
4. Layer the jam: While the base is still warm, spread the raspberry jam evenly over the surface. (If the jam is too stiff, warm it in a small pan or microwave for 10 seconds first).
5. Whip the meringue: In a spotlessly clean, grease-free bowl, whisk the egg whites until they form stiff peaks (you should be able to turn the bowl upside down). Add the 175g sugar a teaspoon at a time, whisking continuously between each addition, until the mixture is thick, glossy, and stands up in peaks.
6. Top the pudding: Spoon or pipe the meringue over the jam layer. Ensure you cover the entire surface, sealing the meringue right up to the edges of the dish to prevent the jam from bubbling out. Use a fork or palette knife to create swirls and peaks.
7. Crisp the meringue: Reduce the oven temperature to 150°C (130°C Fan/300°F/Gas 2). Return the dish to the oven and bake for a further 25 to 30 minutes until the meringue is pale gold and crisp on the outside.
8. Serve the dish: Allow the pudding to stand for 10-15 minutes before serving to let the layers settle. Serve warm.

Recipe Tips

• Breadcrumb Texture: It is crucial to use fresh breadcrumbs (blitzed slices of white bread). Dried breadcrumbs will remain gritty and won’t create that soft, cake-like custard texture.
• The Lemon Zest: Do not skip the lemon zest. Without it, the custard base can be bland and cloying. The lemon provides the necessary freshness to counter the sugary meringue.
• Sealing the Edges: When spreading the meringue, make sure it touches the ceramic rim of the dish all the way around. This anchors the topping and prevents it from shrinking or sliding off the wet jam layer.
• Temperature Drop: Remember to lower the oven temperature for the second bake. Meringue needs gentle heat to dry out and cook through; high heat will burn the peaks while leaving the inside raw.

What To Serve With Queen Of Puddings?

This pudding is quite sweet, so it is best served plain. However, a small jug of pouring cream is a traditional addition for those who love dairy. If you want to emphasize the fruit, a few fresh raspberries scattered on the plate adds a nice tart freshness and visual appeal.

How To Store Leftovers Queen Of Puddings?

• Refrigerate: This pudding is best eaten on the day it is made, as the meringue will start to weep (release liquid) over time. However, leftovers can be stored in the fridge for up to 1 day.
• Reheat: It is delicious cold, but if you wish to reheat, place it in a very low oven for 10 minutes. Avoid the microwave, which will destroy the meringue texture.
• Freeze: Not recommended. The custard will separate and the meringue will become rubbery.

Queen Of Puddings Nutrition Facts

• Calories: ~380 kcal
• Fat: 12g
• Carbohydrates: 60g
• Protein: 8g
• Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Mary Berry 2 Eggs​ Yorkshire Puddings Recipe
• Mary Berry Chocolate Fondant Recipe
• Mary Berry Brandy Butter Recipe