Best 2 Queen Pudding Recipes
Indulge in the delightful realm of British desserts with the iconic Queen Pudding, a classic steamed sponge cake that has captured the hearts of dessert enthusiasts for centuries. This quintessential dish, also known as Queen of Puddings, embodies the elegance and charm of traditional English cuisine. As you embark on this culinary journey, discover the secrets behind creating the perfect Queen Pudding, from selecting the finest ingredients to mastering the art of steaming. Along the way, explore variations of this timeless dessert, including the sumptuous Chocolate Queen Pudding, the tangy Lemon Queen Pudding, and the irresistible Queen of Puddings with Jam. Each recipe unveils unique flavor combinations and textures, promising an unforgettable dessert experience.
Here are our top 2 tried and tested recipes!
QUEEN OF PUDDINGS - BAKED RASPBERRY AND MERINGUE PUDDING
This is probably one of the lightest and most mouth-watering puddings ever invented. This delightful old fashioned British "Pud" consists of layers of baked custard, raspberry jam and is finished with clouds of light, fluffy meringue - truly a Queen in the pudding world. It is a quintessential Nursery dessert, something that Nanny would rustle up for her young charges in the nursery. My mum would often make this for Sunday high tea, and we all loved it. I often use brioche crumbs for a richer custard base, but any white bread crumbs will be fine. There are numerous recipes for this classic dessert; this recipe is by James Martin, one of my favourite British chefs.
Provided by French Tart
Categories Dessert
Time 55m
Yield 1 Queen of Puddings, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 160C/310F/Gas 2.
- For the pudding base, pour the milk and cream into a pan and add the split vanilla pod. Bring slowly to the boil over a medium heat.
- Place the sugar into a large bowl with the egg yolks and whisk until the mixture is light and creamy.
- Slowly pour the egg mixture into the hot milk and cream, whisking all the time, then add the breadcrumbs and lemon zest.
- Half-fill a roasting tin with boiling water to make a bain-marie. Pour the pudding mixture into individual ramekins, or one large oven-proof baking dish and place them into the bain-marie.
- Place the bain-marie in the centre of the oven and bake for 10-15 minutes, or until the pudding or puddings are almost set, but still slightly wobbly in the centre.
- Remove from the oven and allow to cool.
- Increase the oven temperature to 190C/375F/Gas 5.
- For the meringue topping, place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Gradually whisk in the caster sugar, a tablespoonful at a time.
- Place the jam into a small pan over a low heat and gently melt. Spread the jam over the top of the puddings, then cover the puddings completely with the meringue mixture.
- Sprinkle with the icing sugar and bake for 10 to 15 minutes, or until the top is crisp and lightly browned.
- To serve, remove from the oven and serve immediately.
QUEEN PUDDING
Another find from Nan's cookbook. I remember she used to make this all the time when I was younger. I love it now, but when I was younger I used to turn up my nose at this.......funny how things change! Use whatever jam you prefer, I usually use a berry jam, it makes for a nice colour if you use a see through ovenproof dish.
Provided by Tisme
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the crusts from the bread and cut the bread into 1cm squares and place in basin with sultana's, hot milk, sugar, butter and lemon rind and stand mixture for 10 minutes.
- Beat egg yolks into bread mixture and pour into an oven proof or casserole dish.
- Bake in meoderate oven for 20 to 30 minutes or until set.
- Spread jam over pudding.
- Beat egg whites until soft peaks form and then gradually beat in the extra sugar and beat until dissolved.
- Spoon meringue mixture onto the pudding. spreading the meringue to edge of the dish.
- (Sprinkle uncooked meringue with a coloured sugar if desired).
- Bake in moderate oven for 5 to 10 minutes or until meringue is lightly browned.
Tips:
- Make sure the milk and butter are cold before you start baking. This will help the pudding to set properly.
- Use a heavy-bottomed saucepan to prevent the pudding from scorching.
- Stir the pudding constantly while it is cooking. This will help to prevent lumps from forming.
- Do not overcook the pudding. It should be thick and creamy, but not rubbery.
- Serve the pudding immediately, or chill it for later. It can be served with a variety of toppings, such as fresh fruit, whipped cream, or ice cream.
Conclusion:
Queen pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It is easy to make and can be customized to suit your own taste. Whether you serve it warm or cold, with fruit or cream, queen pudding is sure to be a hit.
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