Queen of Puddings Recipe

November 24, 2014

Portrait of Queen Victoria in her coronation robes and wearing the State Diadem. Painting by Franz Xaver Winterhalter 1845.

Portrait of Queen Victoria in her coronation robes and wearing the State Diadem. Painting by Franz Xaver Winterhalter 1845.

Just as an innocent child associates what is excellent and best with a fabulous queen, a princess, or a king, so also in daily life, we naturally associate superior and sublime things with the uplifting world of royalty and nobility. The “Queen of Puddings” is an example of this trait. It is commonly believed that one of Queen Victoria’s chefs at Buckingham Palace developed this dessert from an older recipe, but whatever may have been its origin, the link with the Queen is fondly remembered by millions, easily enduring the test of time.


Queen of Puddings


crown divider

Queen of Puddings


1 1/2 cups (2 slices) white bread (see note below about the day old bread)

1 teaspoon finely grated lemon zest

4 teaspoon melted butter (1 teaspoon per cup)

2 cups milk

1/4 cup sugar

3 eggs, separated (leave the egg whites in the refrigerator after separating)

1/2 cup raspberry jam, melted (or jam of choice, cherry is good)

2 Tablespoons of sugar

4 ovenproof glass dishes (The dishes have to withstand 350ºF (180ºC).)



* Keep 2 slices of bread out for 2 or 3 days to make them dry. Break them up into bit size once they are dry. *


This recipe can be done three ways.

  1. You can divide each ingredient between 4 heatproof bowls.
  2. Add all the ingredients into one bowl and then divide it between 4 heatproof bowls.
  3. Or you can mix all the ingredients into one heatproof dish and bake it altogether, serving it from there, after the baking is complete.

Queen of Puddings


This recipe is written as if you are dividing each ingredient between the 4 bowls.

Divide the breadcrumbs, zest and butter into the 4 heatproof bowls. Heat the milk until just below boiling point, over medium heat for about 5 minutes, and then divide it between the 4 bowls, stirring each one. Allow the crumbs to absorb the milk for 15 minutes. Heat the oven to 350ºF. While the mixture is setting, beat the (reserved) egg yolks with 1/4 cup sugar for 5 minutes. The eggs will be thick and pale.

Add whipped egg yolks to milk mixtures in each bowl, stirring to combine. Place the bowls on a baking tray in the oven for 20-30 minutes until custard is set, but not browned.

Remove the egg whites from the fridge 10 minutes before the timer goes off on the oven. Whisk the egg whites until soft peaks form, then add the 2 Tablespoons of sugar and a pinch of cream of tartar (if your egg whites are becoming stiff, then you don’t have to add the cream of tartar.)

Heat the jam in a small pan on the oven. The bread pudding should be ready now. Remove the bowls from the oven, spread the tops (of each dish) with the warmed jam, being careful not to break the surface of the pudding and spoon the meringue over the tops of the jam. Return to the oven and bake for 10 to 15 minutes until the meringue is a light brown. Remove the bowls from the baking tray and let them cool slightly on a wire wrack. You can serve warm.


Queen of Puddings

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