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Queen of Puddings/ Queen's Pudding

Queen of Puddings is a traditional British dessert, consisting of a baked, breadcrumb-thickened mixture, spread with jam and topped with meringue.(Courtesy: Wikipedia) The first time I tried this pudding was years back, when I had prepared it, under the guidance of my Mother-in law, who is a fabulou


For the Bread Pudding

  • 4 - 5 Bread slices
  • 2 cups Milk
  • 2 tablespoons Butter
  • 3/4 cup sugar Powdered - (+ 1/4 cup)
  • 3 Eggs
  • 1 teaspoon Vanilla essence

For the Stewed Pineapple

  • 1 pineapple Finely chopped - whole
  • 1/4 - 1/2 cup Sugar - (adjust according to the sweetness you need)

For the Praline layer

  • 1/4 cup coconut Grated
  • 1/4 cup Cashewnut bits
  • 1/4 cup Sugar


  • For the Stewed Pineapple
  • Heat a pan. Tip in the chopped pineapple and cook.
  • You will see that the pineapple will release its juices.
  • Cook till the juice evaporates and the colour of the pineapple turns slightly brown.
  • Add the sugar and cook till the sugar caramelises.
  • Switch off heat and allow to cool.
  • Transfer to an airtight container and refrigerate, if using the next day.
  • For the Praline layer
  • Heat a pan. Add the grated coconut and cashewnuts and toast till they turn light brown in colour.
  • Add the sugar and continue cooking, on low heat, till the sugar caramelises and the mixture turns a shade darker.
  • Switch off heat and allow to cool.
  • Grind the mixture coarsely.
  • Store in an airtight container.
  • For the Bread Pudding
  • Preheat oven to 180C.
  • Grease an 8" square baking tray. Keep a bigger tray which can fit the 8" tray in it, ready.
  • Separate the yolk and whites of the egg. Keep aside.
  • Cut the brown edges of the bread and cube them.
  • Soak the bread cubes in milk for a few minutes.
  • Take a bowl with butter and 3/4 cup powdered sugar in it.
  • Beat till the mixture turns creamy.
  • Add the egg yolks and beat well.
  • Add the bread- milk mixture and mix till well incoporated.
  • Pour the mixture into the greased 8" pan.
  • Heat water till it is hot.
  • Place the tray containing the pudding mixture inside the bigger tray and place in the oven.
  • Carefully pour the hot water in the bigger tray, without spilling into the pudding mixture.
  • The water level should be half the tray.
  • Bake for 15 minutes.
  • Meanwhile take the egg whites in a bowl and beat till it forms soft peaks.
  • Carefully add the remaining 1/4 cup sugar, a little at a time, and beat till stiff peaks are formed.
  • Transfer this to a piping bag.
  • Take the pudding from the oven.
  • Put the stewed pineapple to form a thin even layer. (You may use any jam instead)
  • Sprinkle the praline. (Optional)
  • Pipe the meringue evenly so that the entire pudding is covered.
  • Place the tray back into the bigger tray and bake for another 5-10 minutes or till the top turns golden brown in colour.
  • Ideally this pudding is to be served warm but we like it chilled.
  • Sprinkle the praline while serving.