Desserts · Original adaptation
Raspberry Queen of Puddings Recipe
A soft breadcrumb custard layered with raspberry jam and crowned by a lightly browned meringue.
Inspired by The Great British Bake Off, Season 3, Episode 6
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Bake it at home
Raspberry Queen of Puddings
- Prep
- 25 min
- Bake
- 42 min
- Total
- 1 hr 7 min
- Makes
- One 1.5 litre pudding, serving 6
Ingredients
- 500 ml whole milk
- 40 g unsalted butter
- Finely grated zest of 1 lemon
- 100 g fresh white breadcrumbs
- 3 large eggs, separated
- 140 g caster sugar, divided
- 150 g raspberry jam
Method
Heat the oven to 170 C, or 150 C fan, and butter a 1.5 litre baking dish.
Warm the milk, butter, and lemon zest. Pour over the breadcrumbs and leave for 10 minutes.
Whisk the yolks with 40 g sugar and stir into the crumbs. Bake for 25 minutes, until just set.
Warm the jam and spread it gently over the pudding. Whisk the whites to soft peaks, gradually add the remaining sugar, and whisk until glossy.
Spoon the meringue over the jam and bake for 14 to 17 minutes, until crisp and lightly golden.
From the episode
Puddings
This adaptation starts from the episode's puddings brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
