Increase the oven temperature to 190ºC (170ºC fan-forced). To make the meringue, use an electric mixer with a whisk attachment to whisk the egg whites and salt until soft peaks form. Set aside for 15 minutes for the bread to soak up some of the custard. Set aside for 20 minutes or until cooled slightly (stop here if pre-preparing your pudding). Preheat oven to 170ºC (150ºC fan-forced). Bake in preheated oven for 20-25 minutes or until the custard has almost set but still wobbles slightly when touched on the top. Carefully spread the jam over the top of the custard. Whisk in the vanilla. Serve immediately. Bake in preheated oven for 10 minutes or until the meringue is lightly golden. Stir in the vanilla and breadcrumbs.

Remove from the oven and place the custard dish on a wire rack. Delia's Queen of Puddings recipe. Increase the oven temperature to 190ºC (170ºC fan-forced). Add enough boiling water to the roasting pan or larger ovenproof dish to reach halfway up the sides of the dish with the custard mixture to create a water bath or bain-marie. You can now watch how to make Queen of Puddings in our Cookery School 'Bread for Beginners' Term - Recipes with Bread - video lesson below.

Use a balloon whisk to whisk the egg yolks in a medium heatproof bowl until smooth.

Bake in preheated oven for 20-25 minutes or until the custard has almost set but still wobbles slightly when touched on the top. Set aside for 20 minutes or until cooled slightly (stop here if pre-preparing your pudding). The bottom layer of the puddings is made from eggs, milk, sugar, and breadcrumbs with a topping of meringue. Remove from the oven and place the custard dish on a wire rack. Put the milk, sugar, butter and lemon zest in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts. © 2011-2020 Hill Street GrocerTasmania, Australia, Site built & supported by Myfoodlink eCommerce, Strawberry and Mascarpone Cream Layer Cake, Watermelon, Strawberry and Coconut Panna Cotta, White Chocolate and Raspberry Brownies (Blondies), Homemade southern banana pudding with meringue, Strawberry and vanilla panna cotta with white chocolate popcorn, Choc hazelnut brownies with chocolate drizzle, Coconut cream, white chocolate and kiwi fruit tartlets, Yellow watermelon, honey and basil sorbet, Honey Roasted Pears with Mascarpone Cream and Nut Crumb, Nutty Brown Butter, Whisky and Pecan Tarts, 2½ tsp natural vanilla essence or extract, 150 g (2½ cups, lightly packed) fresh white breadcrumbs, 85 g (¼ cup) mixed berry or raspberry jam. As you can see from this recipe, it is quick and easy to make, comforting yet not too heavy.

Gradually add the warm milk mixture, whisking constantly until well combined. Place the ovenproof dish into a roasting pan or larger ovenproof dish. With the motor running, gradually add the sugar, a spoonful at a time, and whisk until the sugar has dissolved completely and the mixture is thick and glossy. This, with a cloud of meringue on top, is probably one of the lightest and most mouth-watering puddings ever invented.

A retro pudding with custard and jam topped off with chewy meringue. Pour the custard mixture into a shallow 1 litre (4 cup) ovenproof dish. Spread the meringue mixture over the jam to cover, swirling as desired. Queen of Puddings is so worthy of its name, a pudding filled with lovely ingredients and crowned with a layer of soft, chewy meringue.

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