Queen of Puddings


  • 600ml milk
  • 1 lemon, grated rind
  • 3 egg yolks
  • 75g caster sugar
  • 75g breadcrumbs
  • butter
  • 3 tbsp raspberry jam
  • 3 egg whites
  • ¼ tsp Doves Farm Vitamin C
  • 150g caster sugar


Base Layer

  1. Put the milk into a saucepan, bring it to the boil, add the grated lemon rind and remove from the heat. If time permits leave to infuse for 30 minutes.
  2. Pre-heat the oven and rub some butter around the inside of a 1lt/2pt ovenproof dish.
  3. Put the egg yolks and sugar into a bowl and whisk together until pale and thickened.
  4. Beat in the prepared milk followed by the breadcrumbs.
  5. Pour the mixture into the prepared oven dish.
  6. Bake in a preheated oven for 20-25 minutes, until just set, remove from the oven and leave to stand for 15 minutes.

Meringue Topping

  1. Increase the oven temperature to 200°C, Fan 180°C, 400°F, Gas 6.
  2. Spread the jam over the prepared pudding base.
  3. Put the egg whites and vitamin C, if used, into a bowl and whisk until stiff.
  4. Continue beating, adding the sugar a little at a time.
  5. Spoon the egg white mixture over the jam, spreading it out over the top.
  6. Bake for 15-20 minutes until the meringue is crisp and golden on top.