FRANKLIN — Queen of Puddings is a traditional English dessert with variants that date back to the 17th century. Called a Manchester pudding by some, this humble comfort food was given its current name after Queen Victoria allegedly favored the dish while at an event in Manchester, England.

Consisting of a baked, breadcrumb custard base, a layer of jam, and topped with softly toasted meringue, Queen of Puddings is a simple, yet unforgettably delicious dessert that can be served for any occasion.

Ingredients:

2 ½ cups of whole milk

1 cup breadcrumbs (white bread works best)

¾ cup sugar

2 Tbsp. unsalted butter

1 tsp. vanilla extract

4 large eggs (separated)

½ cup strawberry jam (you can make your own or use store bought.)

Instructions:

Preheat the oven to 325 F. Prepare a 9” pie dish (glass or ceramic is best) by greasing with butter. 

In a saucepan, bring milk and vanilla to a boil, then immediately remove the pan from the heat. 

Use a large bowl to whisk egg yolks with ¼ cup of sugar until light and fluffy. Continuing to whisk, slowly and carefully pour the hot milk into the egg mixture.

Add the breadcrumbs, stirring to combine. Pour the mixture into the prepared pie dish and bake for 20–25 minutes until nearly set but with a slight jiggle in the center.

Leave the oven on, turning the temperature up to 375 F.

Melt the jam in a saucepan or in short bursts in the microwave, until it reaches a pourable consistency. Set aside.

Make the meringue by whisking the egg whites until stiff peaks form, either with an electric hand whisk, or a stand mixer. Continue to whisk while slowly adding the remaining sugar.

Pour the jam over the baked bread and egg custard base, spreading evenly.

Spoon the meringue thickly on top of the jam layer. Alternatively, you can use a piping bag for a more decorative result. 

Bake for 10–15 minutes until the top of the meringue is crisp and golden. Serve warm and enjoy!