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A Berry British Queen of Puddings

A quintessentially Great British pudding, this masterpiece of flavours is the must-have centrepiece for a jubilee celebration.

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What you'll need

  • 225ml Tom Parker Creamery double cream
  • 4 large egg yolks
  • Zest from 2 lemons
  • 225ml whole milk
  • A handful of berries for decoration
  • 225g Thursday Cottage Strawberry jam
  • 5 egg whites
  • 220g caster sugar
  • 140g breadcrumbs
  • 1/2tsp vanilla extract

Products used

How to make

  1. To prepare, preheat the oven to 160 degrees and lightly butter a large pie dish.
  2. In a small saucepan over a low heat, gently bring the milk, cream and vanilla extract to the boil.
  3. In a mixing bowl, whisk the sugar with the egg yolks until light and fluffy, before stirring in the warmed mixture, followed by the breadcrumbs and lemon zest.
  4. Pour into the pe dish and cook for 15 to 20 minutes, until the mixture starts to rise, then set is aside to cool.
  5. Raise the oven temperature to 190 degrees.
  6. In a new mixing bowl, whisk the egg whites until they form stiff peaks, then slowly whisk in the caster sugar until fully combined, resulting in a smooth meringue consistency.
  7. Gently warm the jam for a minute or two in the microwave or over the stove, then spread it over the main base.
  8. As the final layer, spoon over the meringue, sprinkle it with a smattering of fresh berries.
  9. Finally, place the pudding back in the oven for a few more minutes until the meringue turns golden brown. Serve with an extra drizzle of double cream.

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