Traditional British Queen of Puddings Recipe

Queen of Puddings
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Ratings (36)
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 1 Platter (6 Servings)
Nutritional Guidelines (per serving)
465 Calories
21g Fat
57g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 Platter (6 Servings)
Amount per serving
Calories 465
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 57%
Cholesterol 200mg 67%
Sodium 305mg 13%
Total Carbohydrate 57g 21%
Dietary Fiber 1g 5%
Protein 14g
Calcium 146mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft chewy meringue. As you can see from this recipe, it is quick and easy to make, is comforting yet not heavy.

The bottom layer of the puddings is made from eggs, milk, sugar and breadcrumbs with a topping of meringue; fruit is added either in the base of the dish or between the base and meringue; the choice is yours.

Use a thick layer of jam, any fruit preserve, a compote of seasonal fruit, lemon or fruit curd - even marmalade. The variations of Queen of Puddings are endless. Enjoy

Queen of Puddings is also known as Monmouth pudding and Manchester pudding, they are ever so slightly different. 


  • Pudding:
  • 8 fl. oz./225 mL milk (whole or full-cream)
  • 8 fl. oz./225 mL cream (double/heavy)
  • 1/2 tsp. vanilla extract
  • 3 1/2 oz./110 g. sugar (caster/fine)
  • 5 large egg yolks
  • 5 oz./140 g. bread crumbs (fresh)
  • 4 tablespoon zest (2 unwaxed lemons)
  • 8 oz./225 g. jam (or fruit preserve, or fruit compote)
  • Meringue:
  • 5 egg whites (free range, at room temperature)
  • 3 1/2 oz./110 g. sugar (caster/fine)
  • 1 tablespoon sugar (​icing/powder)

Steps to Make It

  1. Preheat the oven to 310 F/ 160 C Gas 2. Lightly butter a 2 litre /  3½ pint ovenproof dish.

  2. Place the milk, cream, and vanilla extract into a saucepan and slowly bring to a gentle boil.

  3. In a roomy bowl whisk the sugar with the egg yolks until light and fluffy. Still whisking, slowly add the warmed milk and cream to the egg mixture taking care not to splash. Finally, add the breadcrumbs and the lemon zest.

  4. Place the jam or chosen fruit into the bottom of the greased pudding dish then pour in the egg and breadcrumb mixture; you can leave the jam out and use it later in the recipe if you choose, see the note below.

  5. Bake the pudding in the preheated oven for 15 to 20 mins or until the mixture rises and almost set  - yet still slightly wobbly. Remove the pudding from the oven and leave on one side to cool.

  6. Raise the oven to 375 F /190 C Gas 5.

  7. Make the Meringue: in a large, clean, roomy baking bowl, whisk the egg whites to form stiff peaks. Whisk in the sugar one tbsp at a time - if you haven't used your fruit filling in the base of the pudding, warm it gently in a microwave or warmed through in a pan and spread it carefully over the cooled base then cover with a thick layer of meringue.

  8. Sprinkle liberally with the icing /powder sugar, place in the hot oven and bake for 10 minutes or until the surface is crisp and lightly browned.

  9. Serve immediately.