Queen Ann’s Pudding aka Queen of Puddings
Ingredients
Base / Custard
- 2 cups whole milk
- 2 Tbsp unsalted butter
- Zest of one lemon
- ¼ cup sugar
- 3 egg yolks
- 1 cup breadcrumbs, I used the crumbs of two Brioche buns
Jam
Raspberry is traditional - use your favorite homemade jam recipe, or 2 jars of good store bought jam, like Wilkins or Bonne Maman
Meringue
- 6 egg whites
- 1 ½ cups uperfine sugar (you can thin out regular granulated sugar in a food processor!)
- 1 Tbsp lemon juice
- 1 Tbsp vanilla
- 2 Tbsp cornstarch
- ¼ Tbsp cream of tartar
Instructions
- Sprinkle breadcrumbs into agreased and lined baking dish (traditionally, an oval dish is used, butI had to use a large rectangular one. Do the best with what you have, but adeeper dish will be better for height.)
- Warm the milk in asmall saucepan. Add the butter, sugar, and lemon zest.
- Once sugar is dissolved, pourthe warm milk into egg mixture, whisking all the while.
- Pour the custard overthe breadcrumbs. Let stand for 15 minutes.
- If possible, place the bakingdish in a deeper dish filled halfway with water, Bain Marie style.
- Bakein 325 degree oven for 30 minutes until custard is set. Set aside to cool.
- Make the jam, or popopen 2 jars of your store bought jam;) You can pop the store bought jam intothe microwave for 15 seconds to loosen it a bit.
- Spreadthe jam onto the baked and cooledbase.
- Prepare the meringue: Whiskegg whiteson medium speed until peaks form. Continue to whisk on high speed whilst addingthe sugar a teaspoon at a time, until stiff, shiny, glossy peaks. You can addon the meringue layer with an offset spatula or pipe on top of the jam layer.
- Bake again at 325 degrees for afurther 30minutes, until meringue is tinted and firm.
- Once cooledcompletely, serve and enjoy.Read some Joyce with your Victorian sweets:)
Notes
- Save time with a good quality store-bought jam.
- Food process any type of bread you wish to use for crumbs.
- Allow the baked custard to cool before spreading the jam.