Queen Of Puddings

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Difficulty: Advanced
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A classic Victorian trifle with layers of sponge cake, jam, and lemon custard
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This elegant Queen of Puddings is a quintessential British dessert that balances sweet raspberry jam, bright lemon custard, and airy sponge cake. The layers are baked together in a water bath, creating a cohesive yet distinct texture that is both comforting and refined. It is an ideal centerpiece for Sunday lunches or special holiday gatherings. The addition of a rich butter sauce and toasted coconut garnish adds a luxurious finish. This make-ahead dish allows flavors to meld beautifully overnight, making it perfect for entertaining.

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Queen Of Puddings

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Calories: 1846.5

Description

This elegant Queen of Puddings is a quintessential British dessert that balances sweet raspberry jam, bright lemon custard, and airy sponge cake. The layers are baked together in a water bath, creating a cohesive yet distinct texture that is both comforting and refined. It is an ideal centerpiece for Sunday lunches or special holiday gatherings. The addition of a rich butter sauce and toasted coconut garnish adds a luxurious finish. This make-ahead dish allows flavors to meld beautifully overnight, making it perfect for entertaining.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C). Generously butter a 1.5-quart heatproof bowl.
  2. Coat the bottom of the bowl with the breadcrumbs. Set aside.
  3. In a small bowl, pour the milk over the cubed white bread. Let soak for 10 minutes.
  4. In a large bowl, rub together the sugar and softened butter until combined.
  5. Gradually whisk in the eggs, lemon juice, and grated lemon zest until smooth and blended.
  6. Add the soaked bread mixture to the egg mixture and beat until the bread nearly dissolves. Set aside.
  7. Spread the sponge cake slices with the raspberry jam. Set aside.
  8. Crumble 1/3 of the coconut macaroons into the bottom of the prepared bowl. Sprinkle with the sherry.
  9. Pour 1/4 of the egg mixture over the macaroons. Place 1/3 of the jam-covered sponge cake on top, jam-side up.
  10. Repeat the layers: add another layer of macaroons, sherry, egg mixture, and sponge cake.
  11. Finish with the remaining egg mixture on top. Press down gently to create an even surface.
  12. Cover the bowl tightly with foil. Place it in a larger baking dish and fill the dish with hot water halfway up the sides of the bowl.
  13. Bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until set and golden.
  14. Cool on a wire rack to room temperature, then refrigerate overnight.
  15. For the hard sauce: In a mixing bowl, cream the softened butter with the confectioner's sugar.
  16. Alternately add the whipped heavy cream and brandy or sherry, beating until smooth. Stir in the vanilla.
  17. Warm the sauce gently over low heat until it reaches a drizzling consistency.
  18. Invert the pudding onto a serving dish. Drizzle with the warm hard sauce and garnish with remaining coconut.

Nutrition Facts

Amount Per Serving
Calories 1846.5kcal
% Daily Value *
Total Fat 45.6g71%
Saturated Fat 23.8g119%
Cholesterol 369.4mg124%
Sodium 673.3mg29%
Total Carbohydrate 325.1g109%
Dietary Fiber 6.2g25%
Sugars 128.5g
Protein 33.9g68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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