Reet Queen of Yorkshire Pudding

A retro pudding that has layers of jam and meringue and is easy to make with store cupboard ingredients.


200g Reet Yorkshire luxury jam- choose your favourite

450ml semi skimmed milk

25g unsalted butter plus extra for greasing

200g caster sugar

3 large free-range eggs separated

60g white breadcrumbs


  • Butter a 1 1/2 litre oven proof dish and add the breadcrumbs.
  • Gently warm the milk (don’t boil it) and let the butter melt in the warm milk
  • Make a custard by mixing three egg yolks with two tablespoons of the sugar. And then add the warm milk little by little to the eggs, mixing as you go. 
  • Add the custard to the breadcrumbs and let them swell for 15 minutes before baking for 20 minutes at 160 degree Celsius.
  • Either warm the luxury Reet Yorkshire Jam in the microwave or add a little water or fruit juice and stir to make it easier to spread over the breadcrumb base of the pudding before the meringue is added. 
  • Make the meringue topping by whisking the egg whites until really firm - with an electric mixer this takes about three/ four minutes.    Only when firm add a quarter of the sugar, mix with the mixer for 30 seconds then add another quarter and mix, then the third quarter.   By now the mixture should look firm and glossy.   Add the remaining sugar and stir it through roughly with a spoon and use the meringue to top the jam topped base.   Use a spoon to push the meringue into any gaps. 
  • 20 minutes in the oven at 140degree Celsius should leave the meringue crisp on top and a little golden.
  • This nostalgic desert will be too hot to eat straight from the oven - serve 20 minutes later with pouring cream or chilled custard.   
Top tip- as you add the last of the sugar to the meringue add a teaspoon of cornflower and a drop of vinegar for a chewy meringue. 

1 comment

This went down a treat this Easter weekend.

JB from Leeds April 18, 2021

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