This delicious Queen of Puddings recipe by Nigella is a comforting and easy dessert that’s perfect for any occasion. With a creamy custard base, a tangy layer of jam, and a golden, crispy meringue topping, it’s a simple yet indulgent treat. Plus, it’s versatile, so you can use your favorite jam!
Ingredients Needed:
For the Base:
- 150g brioche (cut into slices and left to stale)
- 50g unsalted butter (soft, plus more for greasing)
- 500ml full-fat milk
- 1 unwaxed lemon (finely grated zest, plus 2 teaspoons of juice)
- 1 teaspoon vanilla extract
- 25g caster sugar
- A pinch of fine sea salt
- 4 large egg yolks only (reserve whites for meringue topping)
- 175g plum jam (or other jam)
For the Topping:
- 4 large egg whites (from eggs above)
- 100g caster sugar (plus more for sprinkling)
How To Make Queen Of Puddings?
- Prepare the Base: Process the stale brioche into crumbs and transfer to a mixing bowl. Grease a pie dish with butter and preheat the oven to 170°C (150°C fan, 325°F).
- Make the Custard: Warm the milk, butter, lemon zest, vanilla extract, 25g (2 tbsp) caster sugar, and a pinch of salt in a saucepan just until the butter has melted. Whisk the egg yolks in a large bowl or jug, then pour the warm milk mixture over the yolks and whisk to combine. Pour this mixture over the brioche crumbs in the bowl, stirring well. Let it sit for 10 minutes before transferring to the greased pie dish. Bake for 20 minutes, or until the top is set but the custard underneath is still wobbly. The surface will firm up as it cools.
- Prepare the Jam Layer: Whisk the 2 teaspoons of lemon juice into the jam in a small bowl until it reaches a soft, pourable consistency. If the jam is too thick, gently warm it in a small pan.
- Make the Meringue: In a grease-free bowl, whisk the egg whites until firm peaks form. Gradually add the 100g (1/2 cup) caster sugar while continuing to whisk until the meringue is thick and shiny.
- Assemble and Bake the Pudding: Pour the lemon-spritzed jam over the custard, smoothing it gently across the top. Spread the meringue over the jam layer, sealing the edges with the meringue. Use a fork to create peaks on top and sprinkle with a little extra caster sugar. Bake for 20 minutes until the meringue is bronzed and crisp on top.
- Cool and Serve: Let the pudding cool for 15 minutes before serving.
Recipe Tips:
- Use Stale Brioche: Make sure the brioche is a bit dry. Fresh bread can get too soggy, while stale bread soaks up the custard better.
- Whisk Egg Yolks Fast: Whisk the egg yolks quickly when adding the warm milk to avoid scrambling the eggs.
- Check the Jam: Make sure the jam is soft and easy to pour. Warm it up if it’s too thick.
- Don’t Overbeat Egg Whites: When making meringue, stop as soon as the egg whites form firm peaks. Too much beating makes them dry.
- Cool Before Serving: Let the pudding cool for 15 minutes to help the meringue set and the custard firm up.
How To Store Leftovers?
- Refrigerate: Let the pudding cool to room temperature. Then, cover it and store it in the fridge for up to 2 days.
- Freeze: You can freeze just the base for up to 3 months. Thaw it in the fridge overnight and add fresh meringue before baking for 10-15 minutes.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 95mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Croissant Pudding Recipe
- Nigella Zucchini Cake Recipe
- Nigella Amaretto Chocolate Cake Recipe
Nigella Queen Of Puddings Recipe
Description
This delicious Queen of Puddings recipe by Nigella is a comforting and easy dessert that’s perfect for any occasion. With a creamy custard base, a tangy layer of jam, and a golden, crispy meringue topping, it’s a simple yet indulgent treat. Plus, it’s versatile, so you can use your favorite jam!
Ingredients
For the Base:
For the Topping:
Instructions
- Prepare the Base: Process the stale brioche into crumbs and transfer to a mixing bowl. Grease a pie dish with butter and preheat the oven to 170°C (150°C fan, 325°F).
- Make the Custard: Warm the milk, butter, lemon zest, vanilla extract, 25g (2 tbsp) caster sugar, and a pinch of salt in a saucepan just until the butter has melted. Whisk the egg yolks in a large bowl or jug, then pour the warm milk mixture over the yolks and whisk to combine. Pour this mixture over the brioche crumbs in the bowl, stirring well. Let it sit for 10 minutes before transferring to the greased pie dish. Bake for 20 minutes, or until the top is set but the custard underneath is still wobbly. The surface will firm up as it cools.
- Prepare the Jam Layer: Whisk the 2 teaspoons of lemon juice into the jam in a small bowl until it reaches a soft, pourable consistency. If the jam is too thick, gently warm it in a small pan.
- Make the Meringue: In a grease-free bowl, whisk the egg whites until firm peaks form. Gradually add the 100g (1/2 cup) caster sugar while continuing to whisk until the meringue is thick and shiny.
- Assemble and Bake the Pudding: Pour the lemon-spritzed jam over the custard, smoothing it gently across the top. Spread the meringue over the jam layer, sealing the edges with the meringue. Use a fork to create peaks on top and sprinkle with a little extra caster sugar. Bake for 20 minutes until the meringue is bronzed and crisp on top.
- Cool and Serve: Let the pudding cool for 15 minutes before serving.
Notes
- Use Stale Brioche: Make sure the brioche is a bit dry. Fresh bread can get too soggy, while stale bread soaks up the custard better.
- Whisk Egg Yolks Fast: Whisk the egg yolks quickly when adding the warm milk to avoid scrambling the eggs.
- Check the Jam: Make sure the jam is soft and easy to pour. Warm it up if it’s too thick.
- Don’t Overbeat Egg Whites: When making meringue, stop as soon as the egg whites form firm peaks. Too much beating makes them dry.
- Cool Before Serving: Let the pudding cool for 15 minutes to help the meringue set and the custard firm up.
Nigella Queen Of Puddings Recipe