Mary Berry Queen of Puddings Recipe
Craving classic British dessert? This Mary Berry Queen of Puddings Recipe shines. Layers of custard and jam and meringue delight everyone. Learn how to make Mary Berry Queen of Puddings at home.
Ingredients
- 1 cup breadcrumbs white bread
- 2 cups whole milk
- 4 tbsp butter
- 3 eggs separated
- 1/2 cup sugar divided
- 1 tsp vanilla extract
- Zest of 1 lemon
- 3/4 cup raspberry jam
- 1 tbsp powdered sugar
Instructions
Preheat Oven and Prep Dish
- Heat oven to 350°F (175°C). Butter baking dish well. Set aside. Takes 2 minutes. Ready for layering goodness.
Make Custard Base
- Warm milk and butter in saucepan. Don't boil. Beat 3 egg yolks, 1/4 cup sugar, vanilla in bowl. Slowly pour hot milk in. Whisk constantly. Add breadcrumbs and lemon zest. Mix smooth. Let sit 10 minutes.
Bake Bread Custard
- Pour custard mix into dish. Smooth top. Bake 25-30 minutes. Edges set, center wobbles slightly. Golden around sides. Cool 10 minutes. Perfect base ready.
Warm and Spread Jam
- Gently heat jam in pan. Stir until runny. Spread warm jam evenly over baked custard. Leave small border. Jam soaks in slightly. Sweet fruit layer done.
Whip Meringue Topping
- Beat 3 egg whites stiff peaks. Add remaining 1/4 cup sugar slowly. Whip glossy. Spoon or pipe over jam. Swirl peaks pretty. Covers completely.
Brown and Serve
- Bake 15-20 minutes more. Meringue turns golden. Watch closely. No flat top. Cool slightly. Dust powdered sugar. Serve warm. Heavenly!
Notes
- Use day-old bread for best crumbs.
- Don't overbake custard base. Wobbly center sets later.
- Strawberry jam swaps nicely.
- Variation: Add almonds to meringue.
- Lemon curd instead of jam brightens.
- Room temp eggs whip better.
- Pipe meringue for fancy look.
- Chill jam first for clean spread.