What is it?
Queen of Puddings is a classic British dessert featuring layers of custard, red berry jam, and a meringue topping.
History
The delectable British dessert, Queen of Puddings, has a rich culinary history characterized by repurposing ingredients and incorporating various culinary techniques. Emerging in the 17th century, the queen of puddings found its roots within the innovative kitchens of the English countryside. While in-depth accounts of its creation are limited, the dish's foundation can be traced to the resourcefulness of British cooks, who ingeniously repurposed leftover bread, a staple in their diet, to create a dessert fit for royalty. The procedure for making this dish involves simmering stale bread crumbs in milk, resulting in a creamy custard-like base. This process was heavily influenced by the growing use of dairy products such as milk and eggs in British cooking during the 17th century. This allowed for greater accessibility to make this dish. On top of the custard base lies a layer of jam, often consisting of red berries such as raspberries, currents, or cherries. By the 17th century, preserving techniques had become refined, allowing jams to be stored for extended periods and consequently influencing the creation of desserts like Queen of Puddings. The meringue, which sits atop the queen of puddings, showcases the influences of French culinary artistry on British cuisine. The meringue's introduction in the 18th century marked a period of cross-cultural exchange, where French techniques were embraced by British chefs. In summary, the Queen of Puddings encapsulates the journey of British cuisine through centuries of innovation and transformation, including its origins in frugality and resourcefulness, combined with the incorporation of evolving ingredients and culinary techniques.
Ingredients
60 g/ 2¼ oz (½ stick) unsalted butter, plus extra for greasing
3 eggs, separated
180 g/ 6 oz (1 cup minus 4 teaspoons) caster (superfine) sugar
500 ml/ 17 fl oz (2 cups plus 1 tablespoon)
full-fat (whole) milk
grated zest of 1 lemon
120 g/4 oz (1¾ cups plus 1 teaspoon) breadcrumbs (day old are better, slightly stale)
- For the jam:
200 g/7 oz fresh or frozen fruit, such as red fruits, raspberry, cherry, blackcurrant or gooseberries
120 g/4 oz (⅔ cup) caster (superfine) sugar
20 ml/ ¾ fl oz (4 teaspoons) lemon juice
Directions
1. Lightly grease an 18 cm/ 7 inch casserole dish or baking dish with butter.
2. Put the egg yolks and 60 g/ 2¼ oz (⅓ cup plus 1 teaspoon) of the sugar into a large heatproof bowl and beat together using a wooden spoon until combined.
3. Put the milk, butter and grated lemon zest into a large saucepan and heat gently over low heat until it is simmering and about 85°C/185°F on a thermometer.
4. While whisking, gradually pour the milk mixture over the egg yolks until it is all incorporated.
5. Sprinkle the breadcrumbs over the bottom of the prepared dish, then pour in the custard mix and leave to stand for 10-15 minutes.
6. Preheat the oven to 160°C/325°F/ Gas Mark 3.
7. Meanwhile, for the jam, heat the fruit and sugar in a small saucepan over a medium-high heat for 15 minutes, or until the mixture reaches your desired texture (it should be almost jam-like). Add the lemon juice, stir until combined, then remove from the heat and set aside.
8. After leaving the pudding to stand, bake in the oven for 15 minutes, or until just set. Don't overcook. Remove from the oven and leave to cool for 5-10 minutes. Leave the oven on. Evenly cover the pudding with the jam.
9. Reduce the oven temperature to 130°C/250°F/Gas Mark ½.
10. Meanwhile, put the egg whites into a stand mixer fitted with a whisk attachment and whisk on medium speed until soft peaks form. While whisking, gradually add the remaining sugar until you have a fluffy and glossy meringue.
11. Decorate the pudding by either spreading or piping the meringue over the pudding, then bake for 25-30 minutes until the meringue is a pale golden brown and crisp. Serve.
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