Australian Queen of Puddings Recipe - Delicious and Easy to Make

Australian Queen of Puddings

Australian Queen of Puddings Recipe - Delicious and Easy to Make
Region / culture: Australia | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4


Australian Queen of Puddings
Australian Queen of Puddings

The Australian Queen of Puddings is a classic dessert that combines the comforting texture of bread pudding with the elegance of meringue. This dish is a testament to the ingenuity of traditional cooking, transforming simple, everyday ingredients into a dessert fit for royalty. The combination of creamy pudding, sweet jam, and light, crispy meringue offers a delightful contrast of textures and flavors that has made this recipe a cherished favorite in Australian cuisine.


The Queen of Puddings is believed to have its origins in the British Isles, with the recipe evolving over time and making its way to Australia, where it was embraced and became a part of the country's culinary tradition. The dessert's name is said to have been inspired by Queen Victoria, a testament to its regal elegance. Over the years, it has been adapted and modified, with various versions incorporating local ingredients and preferences, but the core elements of bread, custard, jam, and meringue have remained constant.


How to prepare

  1. Remove the crusts from the bread, spread with butter, and sprinkle with plenty of cinnamon. Cut the bread into quarters.
  2. Arrange the bread in a greased shallow baking dish.
  3. Sprinkle with raisins.
  4. Separate the eggs, beat the yolks, milk, half of the sugar, and vanilla together until blended but not frothy.
  5. Pour the mixture over the bread.
  6. Put the baking dish into a larger pan with sufficient water to come 1 inch up the sides. Bake in a very moderate oven for 45 minutes or until set, when a knife blade inserted 1 inch from the edge comes out cleanly.
  7. Beat the egg whites until foamy, then add the remaining sugar a little at a time until stiff peaks form.
  8. Heat the jam in a small saucepan, then pour it over the bread pudding and spread with the meringue.
  9. Increase the heat to moderately hot, return the pudding to the oven, and bake for 5 to 8 minutes longer, until the meringue is set and golden.


  • For a twist on the classic recipe, try using different types of jam, such as strawberry or apricot, for a new flavor profile. Adding a splash of liqueur to the custard mixture can also introduce an interesting depth of flavor.

Cooking Tips & Tricks

To ensure a smooth and creamy pudding, it's crucial to use day-old bread, as it absorbs the milk mixture more effectively than fresh bread. When making the meringue, ensure that the egg whites are at room temperature to achieve the best volume. Adding sugar gradually helps to stabilize the meringue, giving it a glossy finish. For a more uniform texture, strain the milk mixture before pouring it over the bread.

Serving Suggestions

Serve the Australian Queen of Puddings warm, with a dollop of fresh cream or a scoop of vanilla ice cream on the side for an extra indulgent treat. A sprinkle of powdered sugar or fresh berries can also add a delightful touch.

Cooking Techniques

The water bath technique used in baking the pudding ensures gentle cooking, preventing the custard from curdling and resulting in a smooth texture. Achieving stiff peaks in the meringue is crucial for a light and airy topping, so be patient and beat the egg whites thoroughly.

Ingredient Substitutions

For a gluten-free version, substitute the bread with a gluten-free alternative. Almond milk or coconut milk can be used in place of cow's milk for a dairy-free option. To reduce sugar content, consider using a sugar substitute or reducing the amount of jam and sugar used in the recipe.

Make Ahead Tips

The pudding can be prepared up to the point of adding the meringue and refrigerated. When ready to serve, add the meringue topping and bake as directed. This allows for easier planning and preparation for special occasions.

Presentation Ideas

Serve the pudding in individual ramekins for an elegant presentation. Garnish with fresh mint leaves or edible flowers for a touch of color and sophistication.

Pairing Recommendations

A sweet dessert wine or a cup of strong, black coffee pairs beautifully with the Australian Queen of Puddings, balancing the sweetness of the dessert with their robust flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, cover with foil and warm in a moderate oven until heated through. Note that the meringue may not retain its original texture upon reheating.

Nutrition Information

Calories per serving

A single serving of Australian Queen of Puddings contains approximately 350 calories. While it makes for a delicious treat, it's best enjoyed as an occasional indulgence within a balanced diet.


A serving of Australian Queen of Puddings contains approximately 60 grams of carbohydrates. The primary sources of carbohydrates in this dessert are sugar, bread, and jam, providing energy. However, it's important to consume this dessert in moderation, especially for individuals monitoring their carbohydrate intake.


This dessert contains about 10 grams of fat per serving, with the main sources being butter and egg yolks. While the fat content contributes to the pudding's rich flavor and creamy texture, using low-fat milk can help reduce the overall fat content without significantly affecting the taste.


Each serving of Australian Queen of Puddings provides approximately 8 grams of protein, primarily from the eggs and milk. Protein is essential for building and repairing tissues, making this dessert a somewhat nutritious option when enjoyed in moderation.

Vitamins and minerals

The dessert is a source of several vitamins and minerals, including calcium from the milk, vitamin A from the egg yolks, and iron from the raisins. These nutrients contribute to bone health, vision, and blood health, respectively.


The main allergens in this recipe are eggs, milk, and gluten (from the bread). Individuals with allergies to these ingredients should avoid this dessert or seek suitable substitutions.


Overall, the Australian Queen of Puddings is a dessert that offers a balance of flavors and textures. While it provides some nutritional benefits, it is relatively high in sugars and fats, making it an indulgence best enjoyed in moderation.


The Australian Queen of Puddings is a timeless dessert that offers a delightful combination of flavors and textures. With its rich history and versatility, it's a wonderful dish to explore and adapt to personal tastes. Whether served at a casual family dinner or a formal gathering, this pudding is sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl visiting my Aunt Agatha in Australia. Aunt Agatha was known for her incredible culinary skills, and she always had a warm and inviting kitchen that smelled of delicious spices and flavors.

One day, as I was rummaging through Aunt Agatha's recipe box, I stumbled upon a faded piece of paper with the words "Australian Queen of Puddings" written at the top. Intrigued, I asked Aunt Agatha about the recipe, and she smiled knowingly before launching into a story about the origins of this delectable dessert.

According to Aunt Agatha, the recipe for Australian Queen of Puddings had been passed down through generations in our family. It was said to have originated in England, but had been brought to Australia by a distant relative who had immigrated there many years ago. Aunt Agatha explained that the pudding was a traditional English dessert that had been adapted and perfected over time to suit the Australian palate.

I was fascinated by the history of the recipe, and Aunt Agatha could see the curiosity in my eyes. She offered to show me how to make the pudding, and I eagerly accepted her invitation. We spent the afternoon in her kitchen, gathering ingredients and measuring out precise amounts as Aunt Agatha guided me through each step of the recipe.

The process was simple, yet meticulous. We started by making a custard base using milk, sugar, and eggs, which we cooked slowly over a gentle heat until it thickened and coated the back of a spoon. Next, we added breadcrumbs and butter to the custard, along with a generous sprinkle of lemon zest for brightness.

Once the pudding mixture was ready, Aunt Agatha poured it into a greased baking dish and placed it in the oven to bake. As the pudding rose and set, a sweet and tangy aroma filled the kitchen, making my mouth water in anticipation.

After about half an hour, Aunt Agatha removed the pudding from the oven and let it cool slightly before topping it with a layer of homemade raspberry jam. The final touch was a fluffy meringue made from egg whites and sugar, which we piped onto the pudding in decorative swirls.

As I watched Aunt Agatha put the finishing touches on the Australian Queen of Puddings, I couldn't help but feel a sense of pride and accomplishment. I had learned a new recipe from my aunt, one that had been passed down through generations and had its roots in our family history.

When the pudding was finally ready, Aunt Agatha served it warm with a dollop of fresh cream on top. The first bite was pure bliss - the creamy custard, tangy jam, and airy meringue all coming together in a harmonious symphony of flavors. It was a dessert fit for royalty, and I felt honored to have learned how to make it from Aunt Agatha herself.

Since that day, the recipe for Australian Queen of Puddings has held a special place in my heart. Whenever I make it for my own family or friends, I think back to that afternoon in Aunt Agatha's kitchen and the joy of learning something new and delicious from someone I love. The tradition lives on, and I am grateful for the memories and connections that food can bring to our lives.


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