Queen puddings

The Hairy Bikers’ Queen of Puddings

Crisp golden meringue is the crowning glory on this dessert of custard and spiced plums

By , 18 September 2018

(6 votes)

The Hairy Bikers’ Queen of Puddings
  • 1 Hour 15 Mins

  • Serves: 10

  • Price: 51p per serving

The Hairy Bikers, Si King and Dave Myers, reveal the ultimate British pudding, with a suitably regal name. Dave says: "We’re a nation of bakers and, with the British weather so often cold and grey, we’ve invented some wonderful wintry puddings and made them a tradition. Six years ago, though, when Si and I did The Hairy Dieters, we had become really overweight because we were always eating sweet things. Now our approach is “every now and again” – and a classic British dish like Queen of Puddings is a real treat! It’s a lovely baked custard teamed with a spiced plum compote, all crowned with meringue that’s golden on top and chewy inside.

"I think plums are such an underrated fruit. I used to have a plum tree in my garden and I’d pick the fruit and put it in Kilner jars with some rum and brown sugar, then just leave them for six months. It made the most alcoholic plums you’ve ever tasted – amazing with a dollop of cream! This delicious Queen of Puddings would work well with a tablespoon of Grand Marnier added in with the plums – but, if you’re making it for all the family, it’s just as fantastic without the tipple!"

Nutritional Info
Each 142g serving contains
  • Energy

    1325KJ

    317KCAL

    16%
  • Fat

    18.5g

    med

    26%
  • Saturates

    10.7g

    high

    54%
  • Sugars

    25.6g

    med

    28%
  • Salt

    0.30g

    low

    5%
of your reference intake.
Typical energy values per 100g: 933kJ/223kcal.
Ingredients
  • FOR THE CUSTARD
  • 50g unsalted butter, plus extra for greasing
  • 400ml whole milk
  • 200ml double cream
  • 1 vanilla pod, split
  • 3 egg yolks
  • 50g caster sugar
  • 100g breadcrumbs
  • 1tsp lemon zest
  • FOR THE PLUM COMPOTE
  • 300g plums, destoned and roughly chopped
  • Zest and juice ½ orange
  • Pinch ground ginger
  • Pinch cinnamon
  • 1tbsp caster sugar
  • FOR THE MERINGUE
  • 3 egg whites
  • 150g caster sugar
  • 1tsp cornflour
  • 1tsp white wine vinegar
Method
  • Preheat the oven to 150C/130C Fan/Gas 2. Grease an ovenproof dish with a little butter.

  • For the custard, put the butter, milk and cream in a pan with the vanilla pod and heat until almost boiling. Remove from the heat and strain into a jug.

  • In a separate bowl, whisk the egg yolks with the sugar, then pour the warmed milk over and stir to combine. Add the breadcrumbs and lemon zest, then pour into the buttered dish.

  • Bake in the oven for 20-25 mins until the custard is set – ideally, it will still have a wobble in the middle. Allow to cool.

  • For the plum compote, put the plums, orange zest and juice, spices and sugar into a pan. Heat gently, until the plums soften and start to break down. Strain off most of the excess liquid and allow to cool down slightly before spooning the plums over the custard.

  • Turn the oven up to 180C/160C Fan/Gas 4.

  • For the meringue, whisk the egg whites until they form stiff peaks, then gradually beat in the caster sugar until thick and glossy. In a separate small dish, mix the cornflour and vinegar together, then stir into the meringue mixture.

  • Pipe or spoon the meringue over the plums, making peaks to create a contrast in textures. Bake for 15-20 mins until golden brown. Serve hot or cold.