A serving of pudding next to the full cake.

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Hi Bold Bakers!

This is a very traditional English pudding, and one that’s well known in Ireland. It has three layers: custard on the bottom, a layer of jam, and then an irresistible, crispy meringue on top.

The flavors are incredible, but it’s those different textures coming together that make this dessert super delicious. Every bite feels like the first!

Despite its prim and proper name (your majesty…), this cake is made with very basic ingredients, which is probably why it became such a popular dessert. I can almost guarantee you have every ingredient you need already in your house!

I also want you to know that this recipe is part of my Bold Baking Worldwide series, where I bring you recipes from around the globe! Check out some of my other worldwide recipes: Maamoul, Bananas Foster, Irish Apple Amber.

What Is Queen Of Puddings?

This royal dessert is very humble, and it first became popular in the seventeenth century! It may have evolved from a dessert called ‘Monmouth pudding,’ which was made from breadcrumbs boiled in milk. But, all in all, there’s just not a lot of solid history about this childhood staple. Some believe it used to be called “Manchester Pudding,” but when Queen Victoria visited and loved it so much, it was renamed after her.

What You Need To Make Queen Of Puddings

Measuring Cups and Spoons
9-inch baking dish
Small saucepan
Mixing bowls

How To Make Queen Of Puddings

This old-school favorite is making a comeback! Here is how you make Queen of Puddings — get all the measurements and full recipe further down on the page:

Preheat your oven to 325°F (165°C) and set aside a 9-inch baking dish.
To make the custard base, add the milk and butter in a small saucepan and heat gently until it comes to a simmer.
Remove it from the heat and stir in the breadcrumbs, sugar, and lemon zest. Set the mixture aside and let it cool for 15 minutes.
Once cool, whisk the egg yolks into the breadcrumb mix.
Pour the custard into your baking dish and bake for about 25-30 minutes or until it is set.
Spread the jam on top of the custard layer evenly and set it aside while you whip the egg whites.
To make the meringue topping, whip the eggs in a medium clean bowl until soft peaks form.
Slowly add in the sugar, a tablespoon at a time, until the egg whites are at the stiff peak stage and the sugar is well combined.
Pile the meringue on top of the jammy custard layers and place back in the oven. Bake for another 25-30 minutes to crisp the meringue.
Allow the dish to cool before serving.

Gemma’s Pro Chef Tips For Making Queen Of Puddings

Make your own breadcrumbs by blending up some fresh white bread. You can follow my recipe here.
Leave your eggs out a room temperature for at least 2 hours. They will whip so much better when they are not cold from the fridge.
Use whole fat milk. More fat means more flavor!
I love raspberry jam, but feel free to use strawberry if you prefer.
Bake off the custard base the day before and then top it with jam and the meringue and bake it off fresh for dessert.

How Do I Store Queen Of Puddings?

You can serve any leftover pudding in the refrigerator for up to 2 days.

Make More Pudding!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!