Queen of Puddings (Breadcrumb Custard with Jam and Meringue)
Why this recipe works
- Distinct layers: The soft breadcrumb custard, smooth jam and airy meringue create a clear contrast in every spoonful.
- Gentle custard base: Breadcrumbs absorb the warm vanilla milk, helping the custard bake into a tender, spoonable base rather than a firm set custard.
- Fruit balances the sweetness: Raspberry jam adds brightness between the rich custard and sweet meringue, keeping the pudding from feeling heavy.
- Classic baked finish: Baking the custard first, then adding jam and meringue, keeps the layers defined and gives the topping its light golden surface.
Get the most out of this recipe
Timing notes
- Let the custard firm before topping: A short cooling time after the first bake helps the jam sit neatly on the surface instead of sinking into the custard.
- Rest before serving: Allow the finished pudding to stand briefly after baking so the layers settle and spoon out more cleanly.
- Best served warm: The pudding is at its best soon after baking, while the custard is soft and the meringue still has lift.
Ingredient notes
- Use day-old bread if possible: Slightly stale white bread makes fine, dry crumbs that absorb the custard well without becoming gummy.
- Choose the jam to suit the finish: Raspberry jam gives a bright, sharp layer, while apricot jam makes a gentler, more traditional-tasting alternative.
- Add lemon as zest, not juice: Lemon zest perfumes the milk without thinning or curdling the custard mixture.
Texture tips
- Keep the custard softly set: Bake the base only until it has a gentle wobble in the centre; taking it too far can make the pudding dense.
- Temper the eggs gradually: Whisk the hot milk into the egg yolk mixture slowly to keep the custard smooth and even.
- Whisk the meringue properly: Soft peaks before adding sugar, then firm glossy peaks afterwards, give the topping structure without making it heavy.
Make-ahead tips
- Finish close to serving: The custard base can be baked and cooled ahead, then topped with jam and meringue before the final bake.
- Best on the day it is baked: The meringue is lightest when freshly baked; refrigeration will soften it, though leftovers can still be reheated.
- Reheat gently: Warm refrigerated portions in a 160°C (320°F) oven until piping hot, noting that the meringue will soften slightly.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 180°C (355°F). Butter a medium baking dish with the unsalted butter.
- Tear the white bread into pieces and blitz to fine crumbs, or rub through your fingers into a bowl. Set aside.
- Warm the whole milk in a saucepan over medium heat until steaming but not boiling. Stir in the vanilla extract and finely grate in the lemon zest.
- Whisk the egg yolk with 70 g of the caster sugar in a mixing bowl until slightly paler. Slowly whisk in the hot milk, then stir in the breadcrumbs and leave to soak until thickened.
- Pour the breadcrumb custard into the buttered dish and bake for 25 to 30 minutes, until just set with a gentle wobble in the centre. Remove from the oven and leave to cool slightly so the top firms up.
- Reduce the oven to 160°C (320°F). Warm the raspberry jam briefly if needed, then spread it evenly over the baked custard.
- Whisk the egg white to soft peaks, then gradually whisk in the remaining caster sugar until glossy and holding firm peaks. Spoon or pipe the meringue over the jam, sealing it to the edges.
- Bake for 15 to 18 minutes, until the meringue is lightly golden and set. Serve warm, allowing 5 minutes to settle before spooning.
Recipe notes
Tips
- For the neatest layers, let the baked custard cool for 10 minutes before spreading on the raspberry jam so it does not sink in.
- If the meringue is colouring too quickly, move the dish to a lower shelf and continue baking until the meringue feels set to a light touch.
- If you are serving vulnerable groups, use pasteurised egg white and egg yolk products where available.
Substitutions
- Replace Raspberry jam with Apricot jam for a more traditional, gently tangy topping.
- Replace Vanilla extract with Madagascar vanilla paste for a fuller vanilla flavour.
Storage
- Refrigerate up to 2 days
- Cool completely, then cover and refrigerate. Reheat portions in a 160°C (320°F) oven for 10 to 12 minutes until piping hot; the meringue will soften slightly.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (25min active)
- Difficulty: Medium
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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