Delia Smith Queen of Puddings

Delia Smith Queen of Puddings is a traditional British dessert made with a soft, creamy breadcrumb custard, a generous layer of raspberry jam, and a beautifully golden meringue topping. Every spoonful combines smooth vanilla custard, sweet and slightly tangy fruit, and light, fluffy meringue. Although it looks impressive, this classic pudding is surprisingly easy to prepare with simple ingredients and basic baking equipment. It takes around 1 hour to make and is a lovely choice for Sunday lunch, family gatherings, or a comforting homemade dessert.

Delia Smith Queen of Puddings Ingredients

For the Breadcrumb Custard Base

• 600ml whole milk
• 50g fresh white breadcrumbs
• 40g caster sugar
• 25g unsalted butter
• 3 large egg yolks
• 1 teaspoon vanilla extract
• Finely grated zest of ½ lemon

For the Raspberry Jam Layer

• 5 tablespoons raspberry jam
• 1 teaspoon lemon juice, optional

For the Meringue Topping

• 3 large egg whites
• 150g caster sugar
• ½ teaspoon vanilla extract, optional

Kitchen Equipment

• 1.5-litre ovenproof baking dish
• Medium saucepan
• Large mixing bowl
• Electric hand mixer or balloon whisk
• Measuring jug and kitchen scales
• Fine grater
• Rubber spatula
• Whisk

How to Make Delia Smith Queen of Puddings

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 180°C (160°C fan). Lightly butter a 1.5-litre ovenproof baking dish. Choose a dish with enough depth to hold all three layers comfortably. Place it on a sturdy baking tray to make handling easier.

Step 2: Warm the Milk

Pour the whole milk into a medium saucepan and add the butter. Heat gently over medium-low heat until the butter melts and the milk becomes hot but does not boil.

Step 3: Prepare the Breadcrumb Mixture

Place the fresh white breadcrumbs in a large mixing bowl. Pour the warm milk mixture over them and stir gently.

Step 4: Add the Egg Yolks and Sugar

Stir the caster sugar into the softened breadcrumb mixture. In a separate bowl, lightly beat the three egg yolks. Slowly add a little of the warm breadcrumb mixture to the yolks, stirring continuously to bring their temperatures closer together. Pour the yolk mixture back into the saucepan or mixing bowl and stir until everything is evenly combined.

Step 5: Bake the Custard Base

Pour the breadcrumb custard mixture into your prepared baking dish. Place it in the preheated oven and bake for approximately 20–25 minutes, or until the mixture is lightly set.

Step 6: Add the Raspberry Jam

Stir the raspberry jam in a small bowl until it becomes easier to spread. If the jam is particularly thick, mix in a teaspoon of lemon juice.

Step 7: Bake Until Golden

Return the baking dish to the oven and bake for another 15–20 minutes, or until the meringue is lightly golden and crisp on the outside. Keep an eye on it during the final few minutes because the peaks can brown quickly.

Step 8: Cool Slightly and Serve

Allow your Queen of Puddings to settle slightly so the layers hold their shape when served. Spoon generous portions into individual dessert bowls, making sure each serving includes some creamy custard, raspberry jam, and golden meringue.

Essential Tips for Perfect Queen of Puddings

Why Should You Use Fresh Breadcrumbs?

Fresh white breadcrumbs give the pudding its traditional soft and delicate texture. They absorb the warm milk more evenly than coarse or very dry breadcrumbs.

How Do You Stop the Custard From Becoming Lumpy?

Heat the milk gently and avoid bringing it to a rolling boil. When adding the egg yolks, gradually mix in some of the warm liquid first. This prevents the yolks from cooking too quickly.

What Is the Best Jam for Queen of Puddings?

Raspberry jam is the traditional choice because its slight tartness balances the sweet custard and meringue. Choose a good-quality seedless raspberry jam if you prefer a smoother filling.

How Do You Make Meringue Thick and Glossy?

Always use a clean, dry bowl and make sure there is no egg yolk mixed into the whites. Even a small amount of fat can prevent the whites from whipping properly. Add the sugar gradually rather than pouring it in all at once.

Serving Suggestions for Queen of Puddings

This traditional British dessert is delicious on its own, but a few simple additions can make it even more enjoyable. Try these serving ideas:

• Fresh raspberries: Add a handful of fresh raspberries for a fruity finish that complements the jam.
• Pouring cream: Serve with a little cold single cream for extra richness.
• Vanilla custard: Add warm homemade custard if you enjoy particularly creamy desserts.
• Vanilla ice cream: Pair a warm serving with a scoop of vanilla ice cream for a lovely hot-and-cold contrast.
• Fresh strawberries: Arrange sliced strawberries alongside the pudding for extra freshness.
• Afternoon tea: Serve smaller portions after a traditional British lunch or afternoon tea.

How to Store Queen of Puddings

Queen of Puddings tastes best freshly baked because the meringue topping is at its lightest and most delicate. If you have leftovers, store them carefully to maintain the quality of the custard and topping.

Room Temperature

Allow the pudding to cool slightly before serving, but do not leave it sitting at room temperature for extended periods. Because it contains milk and eggs, refrigerate leftovers within 2 hours

Refrigerator

Cover leftover Queen of Puddings with an airtight lid or food-safe wrap and refrigerate for up to 2 days. The meringue may soften and release a little moisture during storage, but the pudding will still taste pleasant.

Freezing

Freezing the fully assembled pudding is not recommended because the custard can become watery and the meringue may lose its texture after thawing.

Queen of Puddings Nutrition Information

The following nutrition information is an approximate estimate for one serving, assuming the recipe makes six portions.

• Calories: 340 kcal
• Carbohydrates: 54g
• Protein: 7g
• Fat: 11g
• Saturated Fat: 6g
• Sodium: 105mg

Disclaimer: Nutritional values are estimates and can vary depending on the brands of ingredients used, the type of jam, and the portion size.

Frequently Asked Questions

Delia Smith Queen of Puddings

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A traditional British Queen of Puddings with a creamy breadcrumb custard base, sweet raspberry jam, and a light golden meringue topping.

Ingredients

• 600ml whole milk

• 50g fresh white breadcrumbs

• 40g caster sugar

• 25g unsalted butter

• 3 large egg yolks

• 1 teaspoon vanilla extract

• Finely grated zest of ½ lemon

• 5 tablespoons raspberry jam

• 1 teaspoon lemon juice, optional

• 3 large egg whites

• 150g caster sugar

• ½ teaspoon vanilla extract, optional

• Butter, for greasing

• 1.5-litre ovenproof baking dish

Directions

• Preheat the oven to 180°C (160°C fan). Butter a 1.5-litre ovenproof baking dish.
• Heat the milk and butter gently in a saucepan until the butter melts. Do not boil. Stir in vanilla and lemon zest.
• Place breadcrumbs in a bowl. Pour over the warm milk mixture and leave for 10 minutes to soften.
• Stir in 40g caster sugar. Beat the egg yolks separately, gradually mix in some warm breadcrumb mixture, then combine everything.
• Pour into the prepared baking dish and bake for 20–25 minutes until lightly set.
• Stir the raspberry jam until spreadable and spread evenly over the warm custard.
• Whisk egg whites until soft peaks form. Gradually add 150g caster sugar and whisk until thick, glossy, and stiff.
• Spread the meringue over the jam, covering the filling and creating decorative peaks.
• Bake for 15–20 minutes until the meringue is lightly golden. Rest for 10–15 minutes before serving.

Notes

• Use fresh white breadcrumbs for a soft traditional custard base.
• Keep the milk below boiling point to avoid overheating the custard mixture.
• Use a completely clean bowl when whisking egg whites.
• Add the meringue while the custard is still slightly warm.
• Refrigerate leftovers promptly and consume within 2 days.