Recipe: Paul Hollywood’s Queen of Puddings

Queen of Puddings
Queen of Puddings
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Not content with inspiring the nation to go barmy for bread and crazy for cakes, master baker Paul Hollywood is hoping to reignite our appetite for those traditional British staples of pies and puddings.

The chef, who was born in Cheshire and is taking a live baking show on a tour of the UK next April, is now synonymous with baking. His Bread series and accompanying book were huge hits earlier this year and he’s never been more in demand.

Just two weeks after filming finished for Bake Off, he went straight to work on his latest offering, Pies & Puds. There’s a book out now and a TV series will follow.

There’s no shortage of mouth-watering recipes in Pies & Puds. In the same way Bread introduced novices to basic techniques and walked them through more advanced methods, Pies & Puds.

These include pasties, bread and butter pudding made with croissants and cherries, and various types of pastry. An accompanying BBC series will see Hollywood travelling to Edinburgh to catch game and visiting a Boer goat farm in Lancashire - both becoming filling for his pies.

Ingedients (Serves 6)

Butter for greasing

600ml whole milk

1 vanilla pod

50g caster sugar

1 large egg

2 large egg yolks

75g slightly stale white breadcrumbs

100g raspberry jam

:: For the meringue topping

4 large egg whites

150g caster sugar


Heat your oven to 180C.

Butter six ramekins or individual heatproof glass dishes, 10cm in diameter.

Divide the breadcrumbs between them, scattering evenly.

To make your custard, put the milk in a saucepan. Split open the vanilla pod with a small, sharp knife and scrape out the seeds with the tip of the knife.

Add both the seeds and the pod to the saucepan.

Slowly bring the milk just to the boil, then take off the heat.

Whisk the sugar, egg and egg yolks together in a bowl.

Pour on the hot milk and whisk well.

Strain this into a jug through a sieve.

Pour the custard into the prepared dishes, dividing equally.

Stand the dishes in a large roasting dish and pour in enough hot water to come about halfway up the sides of the ramekins.

Bake in the oven for 25-30 minutes, or until the custards are set.

Remove the dishes from the roasting tin and allow to cool.

If your jam is very stiff, beat to soften, or heat it slightly.

When the custards are cool, spread the jam over them.

Return the dishes to the emptied-out roasting tin.

For the meringue topping, whisk the egg whites with an electric whisk, or using a mixer with a whisk attachment, until they hold stiff peaks.

Beat in the sugar a spoonful at a time, until you have a fluffy meringue that holds stiff peaks.

Spoon the meringue into a piping bag fitted with a 1cm nozzle and pipe it on top of the jam-topped custards.

Bake for 10-15 minutes, until the meringue is golden, then serve straight away.