Chainsaw Jenny's Queen of Puddings

  • Butter 9-inch oval pie plate, set oven at 180 degrees 

  • Warm the milk in a saucepan, then add the butter, lemon zest and 25g caster sugar. Stir until the sugar is dissolved.

  • Add the breadcrumbs and leave for 15-20 minutes for the bread to soak up the mixture.

  • Whisk the egg yolks in a bowl and add to the now cooled mix. 

  • Put the mix in the buttered dish and put in the oven for 30 minutes or until set.

  • Once set, spread a layer of raspberry jam over the top

  • Using an electric whisk, beat the egg whites in a bowl until stiff enough to hold over your head.

  • Whisk in the caster sugar and then spoon this meringue mixture over the pudding - from the middle outwards.

  • Sprinkle with a tsp of caster sugar and bake for 15 minutes or until golden brown. 

  • Serve warm from the oven with cream

Serves 6



600ml milk

25g butter (unsalted)

Zest of 2 lemons

75g caster sugar (25 for custard, 50 for the meringue)

3 eggs, separated

150g breadcrumbs

6 tbsp of homemade raspberry jam


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Read Jenny’s interview here