Queen of Puddings

40 minutes - 50 minutes

Serves 4-6. Scroll to the bottom of the page to see questions Lindsey has answered on this recipe

This recipe is adapted from Delia Smith’s Complete Illustrated Cookery Course

This, with a cloud of meringue on top, is probably one of the lightest and most mouth-watering puddings ever invented.

The Delia Online Cookery School: You can now watch how to make Queen of Puddings in our video, just click the image to play.

Got a question on Delia's recipes? Ask Lindsey

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About Delia's Queen of Puddings

Asked by: judimoodie

I made Delia’s queen of pudding today, when it came out of the oven it looked great, but after a minute or it sunk and didn’t look as good, what would I have done wrong. Many thanks, Judith x

Answered by Lindsey: Hello Judith, Sinking ‘may’ be because it’s undercooked. Possible your oven is running low or it just needed a few minutes longer. This recipe was included in the online cookery school of you want to take a look. It may reassure you? Best wishes Lindsey

Method

First, pour the milk into a saucepan and bring to the boil.

Remove from the heat and stir in the breadcrumbs, sugar, lemon zest and butter then leave for twenty minutes to allow the breadcrumbs to swell. Pre-heat the oven to 180°C, gas mark 4. Now lightly beat the egg yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish. Bake in the centre of the oven for 30 – 35 minutes, or until set.    Meanwhile, in a small saucepan melt the raspberry jam over a low heat and, when the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top.

Next, using an electric hand whisk, lightly beat the egg whites in a large scrupulously clean bowl until stiff, then whisk in the 40g of caster sugar and spoon this meringue mixture over the pudding, going around the edge of the dish first, then filling in the centre.  Use the back of the spoon to spread out the mixture and fill any gaps.   Finally, sprinkle the heaped teaspoon of caster sugar over it all and bake for a further 10-15 minutes until the topping is golden brown.

Serve warm from the oven with some chilled pouring cream, but it’s still good when it’s cold.