Queen of Puddings

Queen of Puddings

A scrumptious dessert that has been around for generations made even tastier with Folláin Jam

Serves: 4


Prep.time: 20 minutes


Cooking Time: 1 Hour

This recipe works with


1 pint (570 ml)  milk
½ oz (10g) Avonmore butter
4 oz (110g) fresh white breadcrumbs
2 oz (50g) caster sugar, plus 1 tsp
Grated rind of 1 small lemon
2 eggs
3 tbsp Folláin Raspberry Jam


  1. Preheat the oven to 180 /350 /gas mark 4
  2. First pour the milk into a saucepan and bring to the boil.  Remove from the heat and stir in the butter, breadcrumbs, 1 oz (25g) of the sugar and the lemon rind, and leave for 20 minutes to allow the breadcrumbs to swell.
  3. Now separate the eggs; beat the yolks and add them to the cooled breadcrumb mixture.  Generously butter a 1 ½ pint (850ml) pie dish.  Pour the breadcrumb mixture into the pie dish and bake in the centre of the oven for 30 – 35 minutes, or until set.
  4. Meantime, in a saucepan melt the Folláin Raspberry Jam over a low heat and, when the pudding is ready, remove it from the oven and spread the jam evenly all over the top.
  5. Next beat the egg whites until stiff, then whisk in 1 oz (25g) of caster sugar and spoon the meringue mixture over the pudding.  Sprinkle with a teaspoon of caster sugar and bake for 10 – 15 minutes until the topping is golden brown.

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