Queen Of Puddings Baked Raspberry And Meringue Pudding Recipe

Indulge in this heavenly baked raspberry and meringue pudding, a true British classic! Layers of creamy baked custard, tangy raspberry jam, and a cloud-like meringue create a dessert fit for royalty. This recipe, inspired by James Martin, is lighter than you'd imagine, perfect for a Sunday high tea or a special occasion. Easily adaptable – use brioche or regular breadcrumbs for the custard base. Get ready for a taste of pure bliss!

Prep Time 25 mins
Cook Time 55 mins
Calories 564.6 kcal
Protein 20g
Rating 5.0 (1 Reviews)
Queen Of Puddings Baked Raspberry And Meringue Pudding 49

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Queen Of Puddings Baked Raspberry And Meringue Pudding

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How to Make Queen Of Puddings Baked Raspberry And Meringue Pudding

  1. Preheat oven to 160°C (310°F/Gas Mark 2).
  2. For the custard base: Gently heat 500ml whole milk and 100ml double cream in a pan with 1 split vanilla pod. Bring to a simmer.
  3. In a large bowl, whisk together 100g caster sugar and 4 large egg yolks until pale and creamy.
  4. Slowly pour the warm milk mixture into the egg yolks, whisking constantly. Stir in 100g breadcrumbs and the zest of 1 lemon.
  5. Half-fill a roasting tin with boiling water to create a bain-marie.
  6. Pour the custard mixture into individual ramekins or a large ovenproof dish. Place in the bain-marie.
  7. Bake for 10-15 minutes, or until the custard is almost set but still slightly wobbly in the center.
  8. Remove from oven and let cool completely.
  9. Increase oven temperature to 190°C (375°F/Gas Mark 5).
  10. For the meringue: In a clean bowl, whisk 4 large egg whites until stiff peaks form.
  11. Gradually add 100g caster sugar, one tablespoon at a time, whisking until glossy.
  12. Gently heat 200g raspberry jam in a small pan until melted.
  13. Spread the jam evenly over the cooled custard.
  14. Pipe or spread the meringue over the jam, covering the custard completely.
  15. Lightly dust with icing sugar.
  16. Bake for 10-15 minutes, or until the meringue is golden brown and crisp.
  17. Remove from oven and serve immediately. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

233g

Fat

57g

Carbs

28g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Pies And Tarts Desserts Eggs Dairy Fruit European Heirloom Historical Holiday Event Kid Friendly Vegetarian Puddings And Mousses English Scottish Eggs Dietary Welsh Comfort Food Berries Raspberries Taste Mood Sweet Presentation Served Hot