Queen Of All Puddings – a delicious recipe with semi-skimmed milk, vanilla, zest grated, golden caster, egg yolks, fresh breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 degrees C. Put the milk and vanilla extract in a pan, and heat until the milk is steaming, take off the heat and leave to cool down for a bit. In a bowl, beat together the egg yolk, lemon zest and sugar, until creamy. Stir in the milk, then the breadcrumbs, pour into the baking dish and leave to stand for 15 minutes, then put in the oven to bake for 30 minutes, until it is just setting, take out of the oven and leave to cool, it will cook more and become more set.
2
Spread the jam over the set custard. Now whisk up the egg whites, until they form soft peaks, then whisk in the sugar, until firm and peaky. Put the meringue on the top of the pudding, spreading it all over, give it a nice swirly pattern. Bake in the oven for another 15 minutes until the meringue is turning golden and a bit crusty. Serve warm, the same day
902
kcal
Calories
66
g
Fat
45
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 9/16 cups semi-skimmed milk, 1 tablespoon vanilla extract, 1 zest grated, unwaxed lemon, 4 tablespoons golden caster sugar, and more.
Yes, Queen Of All Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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