Traditional British Queen of Puddings Recipe

Pudding:

fl. oz./225 mL milk (whole or full-cream)

fl. oz./225 mL cream (double/heavy)

vanilla extract

oz./110 g. sugar (caster/fine)

large egg yolks

oz./140 g. bread crumbs (fresh)

zest (2 unwaxed lemons)

oz./225 g. jam (or fruit preserve, or fruit compote)

Meringue:

egg whites (free range, at room temperature)

oz./110 g. sugar (caster/fine)

sugar (​icing/powder)