Queen of puddings

The Queen of Puddings is a classic dessert made from simple, wholesome ingredients. It transforms everyday staples like breadcrumbs and milk into a regal, multi-layered treat crowned with a cloud of golden meringue.

It’s also an opportunity to showcase the best of local produce, from Myers Farm fresh eggs to Hawkshead Relish raspberry jam. 

Ingredients:

• 110g (4oz) white breadcrumbs
• 25g (1oz) caster sugar
• Grated rind of 1 lemon
• 450ml (¾ pint) milk
• 25g (1oz) butter
• 3 egg yolks
• 2 tablespoons raspberry jam

For the meringue topping:

• 2 egg whites
• 75g (3oz) caster sugar
• 1 tablespoon granulated sugar (optional)

Instructions:

1. In a bowl, combine the breadcrumbs, caster sugar, and grated lemon rind.
2. In a saucepan, heat the milk and butter gently until the butter melts.
3. Pour the milk mixture over the breadcrumb mixture, stir well, and let it stand for 30 minutes.
4. Beat in the egg yolks.
5. Pour the mixture into a greased 900ml (1½ pint) ovenproof dish.
6. Bake at 170°C (325°F), Gas Mark 3, for 30 minutes or until firm and set.
7. Remove from the oven and spread the raspberry jam over the pudding.
8. Prepare the meringue topping by beating the egg whites in a clean, dry bowl until stiff peaks form. Gently fold in the caster sugar using a large metal spoon.
9. Spoon or pipe the meringue over the jam-covered pudding.
10. Return to the oven and bake for an additional 30–40 minutes or until the meringue is pale gold.

Recipe sourced from the Dairy Book of Home Cookery (available in the farm shop)