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Apricot Queen of Puddings

  • N/A Preparation
  • 30 Minutes Cooking
  • Serves 4-6

By derek

This is a luxury version of an old classic. A delicious light pudding is topped with a golden brown crusty meringue.


180g Breadcrumbs

30g Caster Sugar

Finely grated rind of 1 Lemon

600ml Milk

60g Butter

½ teaspoon Vanilla Essence

4 Egg yolks

480g Fresh Apricots, stewed. (Tinned can be used)



4 Egg Whites

120g Caster Sugar


Preheat the oven to 180°/350°F/Gas 4


Put the breadcrumbs, sugar and lemon rind in a mixing bowl. Warm the milk, butter and vanilla essence until the butter is melted and then pour over the crumbs. Leave the mixture to stand for 10 minutes then beat in the egg yolks.

Grease a 2 pint (1.1litre) pie dish and pour in the mixture. Bake for 20-30 minutes until well set.

Drain the apricots and arrange in slices over the pudding. Whisk the egg whites until stiff. Fold in the sugar and spread over the apricots. Place the pudding back in the oven for about 10 minutes until the meringue is lightly browned and crisp. You can also use Raspberries as a nice alternative to Apricots.

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