The first time I heard the name “Queen of Puddings”, I pictured something regal, maybe even a little intimidating. I imagined a towering dessert with golden crowns of sugar and a name that demanded silver spoons and fancy china. But when I finally made it-Nigella Lawson’s version, no less. I found something far more comforting: a humble yet majestic dessert that’s pure British nostalgia with a crown of glossy meringue.
Queen of Puddings is like the dessert version of an old storybook: warm, familiar, full of character and just a little theatrical. It starts with a custardy breadcrumb base, rich with vanilla and lemon, gets layered with sweet jam (usually raspberry and God help me, it has to be seedless) and then finishes with a billowing cloud of baked meringue that gets all toasty and golden in the oven.
Nigella’s take on it isn’t flashy or overly reimagined. It’s faithful to the spirit of the original. something your nan might’ve made but with that lush, velvety edge Nigella always brings to the table. And it’s the kind of thing you make on a rainy Sunday, when you need a little edible comfort to get you through a long afternoon.
Nigella Queen Of Puddings Recipe
Ingredients Needed
You don’t need anything exotic and I think that’s part of its magic. Here’s what you’ll want to gather before you get started:
- 600ml full-fat milk – Trust me, now’s not the time to skimp with skimmed milk. The fat is what makes that custard base feel so luxurious.
- 25g unsalted butter – Softened slightly, so it melts easily into the warm milk.
- Grated zest of 1 lemon. It lifts the richness and adds that unmistakable brightness.
- 75g caster sugar – Split into two parts: one for the base, one for the meringue.
- 100g fresh white breadcrumbs. From slightly stale bread. This is a thrifty dessert at heart.
- 3 large eggs – You’ll separate them: yolks for the custard, whites for the meringue.
- 4-5 tablespoons raspberry jam – Preferably seedless. The smooth texture really matters when layered between the custard and meringue.
Equipment Needed
Nothing too fancy. You’ll probably have most of this already:
- A medium saucepan – For heating the milk and infusing it with butter and zest.
- Mixing bowls – At least two: one for breadcrumbs and custard, another for whipping the meringue.
- Electric hand whisk or stand mixer – Unless you’re feeling particularly 19th-century and want to beat egg whites by hand. I tried that once… once.
- 1.5-litre ovenproof dish – Something ceramic or glass that feels homey.
- Fine grater or microplane. For getting that perfect zest.
- Sieve – Optional but I sometimes strain the custard to keep it extra silky.
- Spatula or spoon – To smooth out the jam and fold the meringue.
Instructions To Make Nigella Lawson’s Queen Of Puddings
Step 1: Make The Milky Base
Pour the milk into a saucepan and gently heat it with the butter, lemon zest and half the sugar (around 37g). Stir occasionally until the butter melts and the mixture is warm but not boiling. You’re infusing the milk with the zest here and the smell-creamy citrus-is the kind that makes people wander into the kitchen asking what you’re making.
Step 2: Add The Breadcrumbs
Pour the hot milk over the breadcrumbs in a large bowl and let them soak for about 10 minutes. This softens them and allows them to swell up, turning into a beautifully thick, spoonable mixture.
Step 3: Temper And Mix In The Egg Yolks
Beat your egg yolks gently, then slowly whisk them into the breadcrumb mixture. (If the milk’s too hot, you’ll scramble the yolks-been there. Let it cool just a little.) Stir well and then pour the whole thing into your greased ovenproof dish.
Bake this in a preheated oven at 180°C (160°C fan) for about 25-30 minutes. You’re looking for it to be softly set. no wobble in the middle but still tender.
Step 4: The Jammy Middle
Once the base is out of the oven, let it cool for 10-15 minutes, then gently spread the raspberry jam over the surface. Be gentle; it’s like painting over clouds. If the jam’s too thick, I warm it slightly in a small pan or the microwave so it spreads without tearing up the custard.
Step 5: The Meringue Crown
Now, whip the egg whites to stiff peaks. Slowly add in the remaining sugar (again, about 37g), spoonful by spoonful, until the mixture is glossy and firm. It should hold its shape and feel almost like marshmallow fluff.
Spoon or pipe the meringue over the jam layer. I go for big, rustic swirls-Nigella-style. Don’t overthink it; the oven will do the artistry.
Step 6: Bake Until Golden
Pop the whole thing back into the oven for another 10-15 minutes, just until the meringue is golden-tipped and crisping lightly on the edges.
What I Learnt
Making this pudding felt like stepping into someone else’s childhood-someone who grew up with Sunday roasts, polished cutlery and puddings that came out of the oven steaming. I didn’t grow up with traditional British puddings; my family leaned more toward sticky rice and coconut milk desserts. But there’s something universal about a dessert that layers warmth, sweetness and a bit of flair.
I also learned to trust the process. When I first poured the breadcrumb custard into the dish, I thought: Is this it? It looked plain, almost too simple. But layer by layer-lemon, jam, meringue-it turned into something you’d serve with a little pride and a lot of spoons.
And meringue? I used to be terrified of it. I’ve curdled more egg whites than I care to admit. But taking the time, beating them slowly, watching them turn silky. it’s like watching cream become butter. It taught me patience and gave me a sense of control that felt oddly empowering.
FAQs
What Makes Nigella Lawson’s Queen Of Puddings So Special?
Nigella’s Queen of Puddings recipe combines layers of tangy lemon custard, soft, airy meringue, and a touch of raspberry jam. What makes it special is the balance of textures-the rich, creamy custard contrasted with the crisp, chewy meringue. It’s a dessert that feels like it was made for a royal afternoon tea but is simple enough to make at home. It’s one of those comforting dishes that leaves everyone asking for seconds.
Can I Make Nigella’s Queen Of Puddings Ahead Of Time?
Yes! This dessert actually benefits from being made in advance. You can prepare the custard and the meringue separately and then assemble them the day before you plan to serve. The only thing to keep in mind is that the meringue might lose some of its crispness if left in the fridge for too long. But honestly, it’s so good that it still tastes amazing, even if it softens a bit. If you’re like me, you’re just glad to have one less thing to worry about the day of.
What Can I Substitute For Raspberry Jam In Nigella’s Queen Of Puddings?
If raspberry jam isn’t your thing, you can absolutely swap it for another berry jam, like strawberry or blackberry. You could even try apricot for a more subtle, less tart flavor. I once tried a mixed berry jam, and it added a little extra depth to the whole thing-so feel free to get creative! The key is to keep that fruity layer for contrast against the creamy custard.
