Queen of puddings is a grand sounding milk pudding named after Queen Victoria when she ate a similar pudding at an event in Manchester. The chef was so pleased she liked it he named the recipe after her.

In this classic recipe berries have been added for extra flavour and nutrients. I have used light rye sourdough to make the breadcrumbs which adds some extra dietary fibre to this dish.

Ingredients

15g butter, plus extra for buttering the pie dish

290ml milk (semi skimmed or whole)

100g caster sugar
85g fresh breadcrumbs
zest from a large lemon
2 free-range eggs, whites and yolks separated
1 tbsp raspberry jam
100g mixed frozen berries - defrosted

Method

Preheat the oven to 180ºC/gas 4. Butter a 20cm pie dish.

Place the butter, milk and 1 tablespoon of sugar in a saucepan over a low heat and stir until the sugar has dissolved. Remove the pan from the heat and add the breadcrumbs to the milk. Allow to cool slightly and mix in the egg yolks and lemon zest. Spoon the breadcrumb mixture into the pie dish and bake in the oven for 20 to 25 minutes, or until firmly set. Remove the pie dish from the oven and spread over the jam followed by the defrosted berries.

For the meringue topping

Whisk the egg whites until soft peaks form, then gradually add the remaining sugar and whisk until smooth and glossy. Spread the meringue over the jam and berries and return the pudding to the oven for 15 to 20 minutes, or until the meringue is lightly browned on top.