Little Queen of Puddings Recipe

Little queen of puddings

  • serves 4
  • Easy

These light as air puddings have a raspberry and brioche base, topped with sugar-dusted meringue. They make a healthy choice being both low-fat and under 350 calories



  • milk 550ml
  • butter 25g
  • golden caster sugar 75g
  • lemon 1, zested
  • fresh brioche or white breadcrumbs 100g
  • eggs 2, separated
  • demerara sugar to sprinkle


  • raspberries or blackberries 200g
  • caster sugar 2 tsp


  • Step 1

    To make the sauce, heat the berries with the sugar until they soften. Whizz to a pulp, then sieve out the seeds.

  • Step 2

    Heat the oven to 180c/fan 160c/gas 4. Heat the milk, butter and 25g of the sugar together, stir in the lemon zest and pour over the breadcrumbs. Stir and cool.

  • Step 3

    Stir in the egg yolks and divide between 4 × 200ml ramekins or square ceramic dishes. Bake for 15 minutes or until set.

  • Step 4

    Divide the raspberry sauce between the puddings and spread over gently.

  • Step 5

    Whisk the egg whites to stiff peaks, then whisk in the remaining sugar to make a stiff meringue. Pipe the meringue onto the pudding in rows of little peaks, sprinkle over a little demerara sugar and bake for 5-10 minutes or until the meringue has browned at the edges and set.

How to: beat egg whites to STIFF peaks


Nutritional Information

  • Kcals 326
  • Fat 11.8g
  • Carbs 46.7g
  • Fibre 2.1g
  • Protein 11.3g
  • Salt 0.58g