Delia Smith Queen of Puddings Recipe

Delia Smith’s queen of puddings has three layers: a baked breadcrumb custard on the bottom, a layer of warm raspberry jam in the middle, and a cloud of golden meringue on top. 570ml (1 pint) of milk, 110g (4 oz) breadcrumbs, three eggs separated, and 175g of raspberry jam, baked at 180°C (350°F) in two stages, serving 4 to 6.

I avoided this for years because I thought it was a school dinner pudding. Stodgy custard, cheap jam, rubbery meringue. Then I made Delia’s version from the Complete Illustrated Cookery Course and realised the school version was a bad copy of something that should be light, golden, and delicate. The lemon zest in the base is the detail that lifts the whole thing.

Try More Pudding Recipes:

• All Pudding Recipes
• Bread and Butter Pudding
• Rice Pudding
• Eve’s Pudding

Why Breadcrumbs and Not Bread Slices?

The breadcrumbs soak up the hot milk and swell into a smooth, set custard. Slices would give you lumps and an uneven texture. Delia says to use a mini chopper to make them from slightly stale bread.

The base needs to set firm enough to hold the jam and meringue on top without collapsing. If you skip the 20-minute soaking or use fresh bread, the crumbs do not absorb enough milk and the base stays too wet. This is the step that makes or breaks the pudding.

Queen of Puddings Ingredients

The Custard Base:

• 570ml (1 pint) milk
• 110g (4 oz) white breadcrumbs, from slightly stale bread
• 25g (1 oz) golden caster sugar (superfine sugar)
• Grated zest of 1 small lemon
• 1 rounded tsp butter
• 3 large egg yolks (keep the whites for the meringue)

The Middle and Top:

• 175g (about 6 rounded dessertspoons) raspberry jam
• 3 large egg whites
• 40g caster sugar, plus 1 heaped tsp for sprinkling

How To Make Delia Smith Queen of Puddings

1. Make the base: Bring the milk to the boil. Remove from the heat and stir in the breadcrumbs, 25g sugar, lemon zest, and butter. Leave for 20 minutes so the breadcrumbs swell.
2. Add the yolks: Set the oven to 180°C (160°C Fan / Gas Mark 4 / 350°F). Butter an 850ml pie dish. Beat the egg yolks lightly and stir them into the cooled breadcrumb mixture. Pour into the dish.
3. Bake the base: Bake in the centre of the oven for 30 to 35 minutes until the custard is set.
4. Add the jam: Warm the raspberry jam in a small pan over low heat until it melts. Spread it evenly over the baked custard base.
5. Make the meringue: Whisk the egg whites until stiff. Whisk in the 40g caster sugar. Spoon the meringue over the jam, starting around the edges and filling in the centre. Sprinkle the heaped teaspoon of caster sugar over the top.
6. Bake the meringue: Return to the oven for 10 to 15 minutes until the meringue is golden brown.
7. Serve: Serve warm with cold pouring cream. It is still good cold.

Can You Use Different Jam?

Raspberry is the classic, but Delia also has a Christmas version using cranberry compote instead. Strawberry jam works but is sweeter and less sharp. Apricot gives a completely different character.

The key is sharpness. The jam needs to cut through the sweet meringue and the creamy custard base. Raspberry does this best, which is probably why it became the traditional choice.

FAQs

More Recipes To Try:

• Sticky Toffee Pudding
• Summer Fruit Pudding
• Apple and Almond Pudding

Nutrition Facts

• Calories: 350 kcal
• Fat: 10g
• Carbohydrates: 55g
• Protein: 12g
• Dietary Fibre: 1g

Nutrition information is estimated per serving (serves 6).