There are old-fashioned puddings, and then there’s Queen of Puddings — the one that actually deserves the title. Underneath that crown of toasted meringue sits a soft, orange-scented custard studded with breadcrumbs, and beneath that, a bright, jammy layer of strawberries and raspberries. It’s comforting in the way only a proper baked pudding can be, and honestly, I have no shame in eating an entire jar solo. Will you?
Queen of Puddings has been quietly holding its own in British kitchens for generations, and once you make it, you’ll understand why. It’s built in layers — a rich custard base, a spoonful of homemade berry jam, and a soft-set meringue baked until golden — each one simple on its own, but genuinely special together. This is a weekend-baking kind of recipe: unhurried, a little nostalgic, and worth every minute.
If you’ve never made Queen of Puddings before, think of it as a cross between a baked custard and a pavlova, with a hidden layer of fruity jam holding it all together. Orange zest lifts the custard, the berries bring a natural tartness, and the meringue turns beautifully golden and marshmallowy in the oven. It’s the kind of dessert that looks like it took far more effort than it did.
Ingredients
For the custard
- 600ml full-cream milk
- 25g butter
- 225g caster sugar
- 3 egg yolks
- Zest of 1 orange
- 75g white bread, crusts removed
For the berry jam
- 100g strawberries, chopped
- 100g raspberries
- Juice of 1 orange
- 150g caster sugar
For the meringue
- 3 egg whites, room temperature
- 50g caster sugar
Short Chef-Style Instructions
(For quick reference — see the detailed method below for the printable version.)
- Warm the milk and butter; whisk with sugar, yolks and zest, then temper together.
- Blitz bread to crumbs, divide into jars, cover with custard, and bake in a bain-marie at 160°C for 15 minutes. Cool.
- Simmer berries, orange juice and sugar to a loose jam while the custard cools.
- Whisk whites to soft peaks, add sugar gradually to a glossy meringue.
Enjoy the pudding!
The Ultimate Queen of Puddings: An Old-Fashioned Favourite, Reimagined
Ingredients
For the custard
- 600ml full-cream milk
- 25g butter
- 225g caster sugar
- 3 egg yolks
- zest of 1 orange
- 75g white bread, crust removed
For the berry jam
- 100g strawberries chopped
- 100g rasberries
- juice of 1 orange
- 150g c caster sugar
For the meringue
- 3 egg whites, room temperature
- 50g caster sugar
Instructions
- Build the custardPreheat the oven to 160°C. Gently heat the milk and butter in a saucepan until the butter melts and the milk is warm — do not let it boil. In a separate bowl, whisk together the caster sugar, egg yolks and orange zest until pale, then slowly whisk in the warm milk to make a smooth custard.
- Prepare the baseRemove the crusts from the bread and pulse in a food process or until you have fine breadcrumbs. Divide the breadcrumbs evenly between six ovenproof jars or ramekins (or one large ovenproof dish), then pour the custard over the top.
- Bake and coolPlace the jars, or large ovenproof dish, in a roasting tin and pour in enough hot water to come halfway up their sides (a bain-marie). Bake for 15 minutes, until just set with a gentle wobble. Remove from the oven and leave to cool completely. Reduce the oven temperature to 150°C.
- Make the jamWhile the custard cools, place the strawberries, raspberries and orange juice in a small saucepan. Warm gently until the fruit softens and releases its juices. Stir in the caster sugar and continue cooking gently for about 3 minutes, stirring occasionally, until the mixture reaches a soft, jam-like consistency. Set aside to cool slightly.
- Whip the meringueIn a clean, grease-free bowl, whisk the egg whites to soft peaks. With the whisk still running, add the caster sugar a spoonful at a time, whisking well between additions, until the meringue is thick, glossy and holds a firm peak.
- Assemble and finishSpoon the cooled jam evenly over each custard base. Spoon or pipe the meringue on top in generous swirls, covering the jam completely. Bake for a final 15 minutes, until the meringue is golden and lightly crisp on the outside. Serve warm or at room temperature.
