Queen of puddings

Mary Berry’s step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue.

You will need a 1.4l/2½pt oval ovenproof dish that will fit inside a roasting tin.

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Mary Berry recipes
From The Great British Bake Off


For the base

  • 600ml/1 pint full-fat milk
  • 25g/1oz butter, plus extra for greasing the dish
  • 1 lemon, zest finely grated
  • 50g/2oz caster sugar
  • 3 free-range eggs, yolks only
  • 75g/3oz fresh white breadcrumbs

For the meringue

  • 175g/6oz caster sugar
  • 3 free-range eggs, whites only

For the fruit jam

  • 200g/7oz fresh mixed summer fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.)
  • 200g/7oz caster sugar (or to taste)

To serve

  • pouring cream