Mamma Mia! The Queen of puddings, the name has it all. A dessert that roots back to the seventeenth Century. This is a truly British traditional buttered dessert that has endured.
This dessert has bread on top with a crust lightly toasted. It also has a sweet jam centre, sugar and soft meringue topping with soft peaks throughout. This dessert is a classic, timeless, mouthwatering sweet in honour of Queen Victoria.
1. How Do You Prepare the Queen of Puddings?
If you are thinking of making the Queen of puddings, there are certain things that need to be kept in mind. To get to know more about this delicious dessert, make sure to read the article carefully.
1.1. About The Recipe
Queen of Puddings is a breadcrumb-thickened custard-and-jam-covered dessert that is baked and topped with meringue. The origins of the dish are unclear, but a book published in 1699 has a theory. The book named The Closet of Sir Kenelm Digby Knight Opened contains several sweet recipes in which breadcrumbs are soaked.
Bread pudding is the source of the entire dessert. Mrs. Beeton is said to have portrayed it as the “Queen of bread pudding” due to the distinction. The distinction is between her “Exceptionally plain bread pudding,” which is made by crushing bread in water and adding sugar and currants to it.
Before we jump on this recipe, we need to know more. Let’s first look at some related recipes, nutrition information, and facts and information about this dessert.
1.2. Time to Make The Recipe
Active Time: 30 minutes
Total Time: 60 minutes
Food Serving contributes to 4-6 servings
1.3. Ingredient Database for the Recipe
- 2 TBSP (1 ounce) butter, plus more for a buttering casserole
- 2 Cups of Milk
- 1 tsp of lemon zest
- 1 Cup of sugar
- 1/3 cup Fresh White Bread crumbs
- 3 eggs, divided (egg whites and egg yolks)
- 1/2 Cup Jam (raspberry jam)
1.4. Nutrition Facts about the Recipe (15 Servings)
The Queen of Puddings has approximately 279.6 kcal, 42.6g of Carbs, 4.74g of protein and 10.22g of fat.
1.5. Steps to Prepare Queen of Puddings
- Butter a high-sided 2-quart casserole dish. Adjust the oven rack to the centre position and preheat oven to 325°F.
- Heat the milk, butter, lemon zest, and 1/4 cup sugar gently in a medium pot over medium heat. Keep stirring until the sugar has dissolved, the butter has melted, and the milk mixture is hot but not boiling.
- Split the Eggs into two parts: the Egg whites and the Egg yolks. Whisk egg yolks with sugar in a large bowl before gradually whisking it in a hot milk mixture. Spread breadcrumbs, preferably made from slightly stale bread, evenly inside the buttered dish, then pour the hot milk mixture over the breadcrumbs.
You can also prepare the dessert with fresh breadcrumbs boiled with hot milk. Add boiling water to a casserole in a roasting medium saucepan until it reaches halfway up the sides.
Place the simmering skillet in the broiler and cook until the custard is set. But at the same time wiggles in the middle, around 25 minutes in a preheated oven. Allow it to cool to room temperature after removing it from the oven. After the custard has set, spread the jam evenly over the top.
To prepare the meringue, we need the egg whites. Beat them while adding 3/4 cup of sugar. Keep beating until the meringue has been formed that can hold the stiff peaks. Stiff peaks mean that egg whites are fluffy enough to not fall off the bowl when turned upside down.
Spread the fluffy meringue evenly over the custard with a pastry bag or small spatula. Keep it in the refrigerator for storage.
Serve it by pouring cream over it just like the British enjoy! Using a piping bag you can top the meringue over it to give it a crown shape.
1.6. Additional Tips for Making the Recipe
- Mix some fresh white bread to make the breadcrumbs.
- Allow your egg mixture to sit at room temperature for at least two hours.
- Make use of whole-fat milk. More fat means more flavour!
- The raspberry jam tastes better with the pudding. You can use it to make it taste refreshing.
- You can also serve it along with whipped cream and ice cream to make it creamier.
2. How Do You Store Queen of Puddings?
You can use the leftover pudding stored and preserved in a refrigerator for a good two days. You can put it on a low-heat pan after taking it out and consume it.
It is always better to serve the dessert fresh as it tastes heavenly. You can also refrigerate the dish for some hours and then serve.
3. The Bottom Line
The Queen of Puddings has amazing flavours, but what makes this dessert so good is how well the different textures come together. It resembles the principal nibble without fail!
Despite its noble name (Your Majesty), this cake uses very few ingredients. It is probably why it became such a popular dessert. We can nearly guarantee you have all the basic constituents you need!
One must try this amazing, humble recipe that oozes out your heart with feelings. The cream, the sweetness, the oozing meringue will make your guests remember you forever. A quick, easy recipe like this will make kids happy and energetic after a long day.