Can you get more British than Blackcurrant Queen of Puddings? Queen of puddings is famous dessert made with a custardy breadcrumb base topped with jam and meringue. This dessert originated in the 1700s but I am giving it a modern twist today by using brioche breadcrumbs instead of the usual stale white ones.
Traditionally, Queen of Puddings is made in a large dish but I like to divide it up into four individual pie dishes. I pipe the meringue on top of each in elegant swirls so it looks good enough to serve to the Queen of England!
To make Blackcurrant Queen of Puddings, you will need the following ingredients:
Preheat the oven to 340 °F.
Place the breadcrumbs in a large bowl.
In a medium saucepan, bring the milk to a boil with the sugar, vanilla extract and lemon zest.
Add the butter. Once it has melted, mix in the beaten egg yolks.
Pour the custard over the breadcrumbs, stir and allow to cool for about 10 minutes.
Divide the pudding mixture between 4 pie dishes. Bake in the preheated oven for around 20 minutes until just set.
Remove the pudding bases from the oven and spread the compote or jam on top of each one.
Whisk the egg whites in a stand mixer or with an electric mixer. Once the whites have started to stiffen, add around two-thirds of the sugar and the vinegar. Whisk for a further 30 seconds, then add the remaining sugar and continue to whisk until stiff peaks form.
Add the meringue to a piping bag with a nozzle. Pipe meringue onto each pudding. Bake for 10 minutes until the tops are golden.
Serve immediately.
This Blackcurrant Queen of Puddings recipe is a modern take on the British classic! Make it soon and come back to leave a comment below.
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