Traditional British Queen of Puddings Recipe

Monmouth-Pudding-aka-queen-of-puddings
Queen of Puddings. Huw Jones / Getty Images
    50 min
Ratings (9)

Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this recipe, it is quick and easy to make, is comforting yet not heavy.

The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue; fruit is added either in the base of the dish or between the base and meringue; the choice is yours.

Use a thick layer of jam, any fruit preserve, a compote  of seasonal fruit, lemon or fruit curd - even marmalade. The variations of Queen of Puddings are endless. Enjoy

Queen of Puddings is also known as Monmouth Pudding and Manchester Pudding, they are ever so slightly different. 

What You'll Need

  • PUDDING
  • 225ml/ 8 fl oz/ full cream milk
  • 225ml / 8 fl oz/ double / heavy cream
  • ½ tsp vanilla extract
  • 110g / 3 ½ oz caster / fine sugar
  • 5 large egg yolks
  • 140g / 5 oz fresh breadcrumbs
  • Zest of 2 unwaxed lemons
  • 225 g / 8 oz of either jam, fruit preserve, or fruit compote
  • MERINGUE
  • 5 egg free range whites, at room temperature
  • 110g / 3 ½ oz caster / fine sugar
  • 1 tbsp icing / powder sugar

How to Make It

  • Preheat the oven to 160°C/ 310°F/ Gas 2. Lightly butter a 2 litre /  3½ pint ovenproof dish.
  • Place the milk, cream, and vanilla extract into a saucepan and slowly bring to a gentle boil.
  • In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally, add the breadcrumbs and the lemon zest.
  • Place the jam or chosen fruit into the bottom of the greased pudding dish then pour in the egg and breadcrumb mixture; you can leave the jam out and use it later in the recipe if you choose, see the note below.
  • Bake the pudding in the preheated oven for 15 - 20 mins or until the mixture rises and almost set  - yet still slightly wobbly. Remove the pudding from the oven and leave on one side to cool.
  • Raise the oven to 190°C / 375°F / Gas 5.
  • Make the Meringue: in a large, clean, roomy baking bowl, whisk the egg whites to form stiff peaks. Whisk in the sugar one tbsp at a time - if you haven't used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.
  • Sprinkle liberally with the icing /powder sugar, place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.
  • Serve immediately.

Queen of Puddings is also known as Monmouth Pudding and Manchester Pudding, they are ever so slightly different.