Queen of Puddings with a twist

Queen of puddings is a grand sounding milk pudding named after Queen Victoria when she ate a similar pudding at an event in Manchester. The chef was so pleased she liked it he named the recipe after her.

In this classic recipe Oat Drink has replaced cows’ milk and berries have been added for extra flavour. Wholemeal bread can be used to make the breadcrumbs which adds some extra dietary fibre to this dish.


15 g butter, plus extra for buttering the pie dish

290 ml Oat Drink

100 g caster sugar 

85g fresh breadcrumbs 

Zest from a large lemon 

2 free-range eggs, whites and yolks separated

1 tbsp raspberry jam

100g mixed frozen berries - defrosted


Preheat the oven to 180ºC/gas 4. Butter a 20cm pie dish. 

Place the butter, Oat Drink and 1 tablespoon of sugar in a saucepan over a low heat and stir until the sugar has dissolved. Remove the pan from the heat and add the breadcrumbs to the milk. Allow to cool slightly and mix in the egg yolks and lemon zest. Pour the breadcrumb mixture into the pie dish and bake in the oven for 20 to 25 minutes, or until firmly set. Remove the pie dish from the oven and spread over the jam followed by the defrosted berries.

For the meringue topping

Whisk the egg whites until soft peaks form, then gradually add the remaining sugar and whisk until smooth and glossy. Spread the meringue over the jam and berries and return the pudding to the oven for 15 to 20 minutes, or until the meringue is lightly browned on top.