Traditional British Queen of Puddings Recipe

Recipe Card

This classic queen of puddings is an economical, comforting dessert made from stale white bread soaked in milk and eggs to form a creamy breadcrumb custard, topped with a tart layer of jam or lemon curd and finished with a cloud of crisp meringue. It’s forgiving, pantry-friendly and ideal for weeknight desserts or relaxed Sunday puddings.

Ingredients for queen of puddings

• 200g stale white bread, crusts removed and torn into pieces (about 4–5 slices)
• 500ml whole milk
• 75g caster sugar, divided (50g + 25g)
• 2 large eggs plus 3 large egg whites (separate)
• 50g unsalted butter, melted
• Zest and juice of 1 lemon (or 1 tsp vanilla and 2 tbsp extra lemon juice for lemon curd option)
• 4–6 tbsp raspberry or redcurrant jam (or lemon curd for a bright citrus version)
• Pinch of salt

Equipment

• 20cm (8in) baking dish or shallow ovenproof dish
• Mixing bowls and a whisk
• Hand mixer or stand mixer (for meringue)
• Baking tray for water bath
• Blowtorch or hot grill for browning (optional)

Instructions

1. Step 1: Preheat the oven to 160°C fan (180°C/350°F conventional). Put the torn bread into a large bowl. Warm the milk until just steaming and pour over the bread, pressing it down so the crumbs soak evenly. Leave to stand for 10 minutes.
2. Step 2: Whisk together the eggs, 50g caster sugar, melted butter, lemon zest and a pinch of salt. Stir this into the soaked breadcrumbs until combined and smooth. If it looks too dry, add 1–2 tbsp extra milk.
3. Step 3: Spoon the breadcrumb custard into the prepared dish, smoothing the top. Place the dish inside a larger roasting tin and pour enough hot water into the tin to come halfway up the sides of the dish (a water bath). Bake for 30–40 minutes until the custard base is just set—an inserted skewer should come out mostly clean with a few moist crumbs.
4. Step 4: Remove the dish from the oven and carefully lift out of the water bath. Spread the jam or lemon curd evenly over the warm custard. Meanwhile whisk the 3 egg whites with the remaining 25g caster sugar to stiff, glossy peaks. Pile or pipe the meringue over the jam so the jam is fully covered.
5. Serve: Brown the meringue under a hot grill for 1–3 minutes (watch closely) or use a blowtorch to caramelise the peaks. Serve warm or at room temperature with cream or custard. The contrast of the tart jam, creamy breadcrumb base and crisp meringue is classic.

Nutrition (per serving)

~350 kcal • Carbs 45 g • Fat 12 g • Protein 7 g (estimates)

Serving & Variations

• Make-ahead: You can bake the breadcrumb base a day ahead, cool, cover and refrigerate. Warm briefly, spread the jam and add meringue to finish just before serving.
• Serving idea: Serve warm slices with softly whipped cream, crème fraîche or a jug of hot custard for extra indulgence — a simple pot of tea makes it authentically British.
• Variation: Swap the jam for lemon curd and add a little extra zest for a zingy lemon queen of puddings, or use mixed berry jam for a deeper fruit flavour.
• Storage: Store leftover, covered, in the fridge for up to 2 days. The meringue softens over time; re-crisp briefly under a hot grill or with a blowtorch if needed before serving.
• Helpful link: For more homemade recipe inspiration, explore our recipes collection.