Legendary Dairy Book of Home Cookery recipe for the Queen’s birthday

Queen of Puddings recipe



Legendary Dairy Book of Home Cookery recipe for the Queen’s birthday

I’m sure the Queen is an avid reader of the Dairy Diary blog, so I’ll take the opportunity to say happy birthday Your Highness.

I am sure she will be dining on something delectable today. For us mere mortals, why not try this AMAZING Queen of Puddings recipe?

Dairy Book of Home CookeryIt’s from the Dairy Book of Home Cookery – our bestselling cookbook of all time – which is available to buy online. The book is crammed full of classic recipes; more than 900 of them, and it an essential is everyone’s kitchen.

If you sign up to our newsletter before 30 April, you could win a copy!

Simply click here and enter your details. Good luck!

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Queen of Puddings

Serves 4
Preparation 25 mins plus standing
Cooking 1¼ hrs
Per portion 358 kcals, 11g fat (5.3g saturated)

110g (4oz) white breadcrumbs
25g (1oz) caster sugar
Grated rind of 1 lemon
450ml (¾ pint) milk
25g (1oz) butter
3 egg yolks
2 tbsp raspberry jam
Warmed Meringue Topping made with 2 egg whites (see below)

1 Put breadcrumbs, sugar and rind into a basin. Toss lightly together to mix

2 Pour milk into a saucepan. Add butter and heat gently until butter melts.

3 Pour on to breadcrumb mixture. Stir well and leave to stand for 30 minutes.

4 Beat in egg yolks.

5 Pour in to a 900ml (1½ pint) greased ovenproof dish.

6 Bake at 170°C (325°F) Mark 3 for 30 minutes or until firm and set.

7 Remove from oven and spread with jam.

8 Cover with whirls of meringue.

9 Return to oven and bake for a further 30–40 minutes or until meringue is pale gold.


Meringue Topping 

Preparation 15 mins
2 egg whites
75g (3oz) caster sugar
1 tbsp granulated sugar (optional)

1 Put egg whites into a clean, dry bowl. Beat until stiff and peaky.

2 Gently fold in caster sugar with a large metal spoon.




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