Queen of puddings

Queen of puddings


For the pudding
  • 225ml/8fl oz milk
  • 225ml/8fl oz double cream
  • 1 vanilla pod, split
  • 100g/3½oz caster sugar
  • 5 free-range egg yolks
  • 140g/5oz fresh breadcrumbs
  • 2 lemons, zest only
  • 200g/7oz raspberry jam
For the meringue topping
  • 4 free-range egg whites
  • 110g/4oz caster sugar
  • 1 tbsp icing sugar, for dusting

Preparation method

  1. Preheat the oven to 160C/310F/Gas 2.

  2. For the pudding, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.

  3. Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.

  4. Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.

  5. Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.

  6. Sprinkle with the icing sugar and bake for 8-10 minutes, or until the top is crisp and lightly browned.

  7. To serve, remove from the oven and serve immediately.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 6-8

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