Queen of Puddings is a classic British dessert. It consists of a breadcrumb-thickened custard base, a layer of fruit jam, and a topping of soft meringue.
### Queen of Puddings Recipe
**Ingredients:**
- 600 ml (1 pint) whole milk
- 25 g (1 oz) butter
- 1 lemon, zest only
- 50 g (2 oz) sugar
- 75 g (3 oz) fresh white breadcrumbs
- 3 large eggs, separated
- 100 g (4 oz) raspberry jam
- 75 g (3 oz) caster sugar (for the meringue)
**Instructions:**
1. **Prepare the Custard Base:**
- Preheat your oven to 150°C (300°F).
- In a saucepan, heat the milk, butter, lemon zest, and 50g of sugar until the butter melts. Do not let it boil.
- Place the breadcrumbs in a bowl, pour the hot milk mixture over them, and let it sit for 10 minutes.
- Whisk the egg yolks and mix them into the breadcrumb mixture.
2. **Bake the Base:**
- Pour the mixture into a buttered ovenproof dish.
- Bake in the preheated oven for about 30 minutes or until the mixture is set.
3. **Add the Jam Layer:**
- Remove the dish from the oven and spread a layer of raspberry jam over the set custard.
4. **Prepare the Meringue:**
- Increase the oven temperature to 180°C (350°F).
- Whisk the egg whites until they form stiff peaks. Gradually add the caster sugar, whisking continuously, until the meringue is glossy and holds stiff peaks.
5. **Top with Meringue and Bake:**
- Spoon or pipe the meringue over the jam layer, creating peaks or swirls.
- Return the dish to the oven and bake for about 10-15 minutes, or until the meringue is golden brown.
6. **Serve:**
- Let it cool slightly before serving. Enjoy your Queen of Puddings warm.
This dessert combines the rich, creamy custard with the sweet tang of raspberry jam and the light, airy texture of meringue. Enjoy!
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