We Should Cocoa: Queen of Puddings

There is a lot – and I mean a lot – of talk in this house about kings and queens and princesses. I used to be the queen but lately I’ve been relegated to mere princess status (finally, that anti-aging cream is working!). To win favour from Her Little Majesty, I thought I’d make an old-fashioned Queen of Puddings for a regal finish to the week. Unfortunately a domestic crisis meant I was required elsewhere in our castle at the precise moment when this lovely pudding, with its cloud-like meringue topping, should have been photographed. You’ll just have to take my word for how pretty it was.

Chocolate and Blackcurrant Queen of Puddings
To satisfy Choclette, the queen of all things chocolate, I fiddled with this old favourite to make it the requirements for this month’s We Should Cocoa challenge, in which the guest ingredient is blackcurrants. Finding some chocolate cake in the freezer was the first step, then a jar of plum, blackcurrant and lime jam made by a friend sealed the deal. If you don’t have chocolate cake in your freezer (and frankly, I am at a loss to explain why I did), then you could use fresh breadcrumbs and a spoonful or two of cocoa and sugar.

100g chocolate cake, crumbed
350ml whole milk
3 eggs, separated
1/2 cup blackcurrant jam
40g caster sugar

Preheat the oven to 200C and grease an ovenproof dish (like a souffle dish). Heat the milk to simmering point, then remove from the heat and tip in the cake crumbs. Let stand for about 15 minutes, then stir in the egg yolks.
Pour the mixture into the prepared dish and bake for about 20 minutes, until set. Remove from the oven and spread the jam on top.
Beat the egg whites and sugar until glossy and stiff and swirl over the jam. Return to the oven and bake for another 10 minutes, until the topping is set and golden. Serves four.

Have a great weekend, everyone x



  1. July 19, 2012 / 7:32 pm

    No photograph? Off with her head! Great idea for the WSC challenge though.

  2. July 19, 2012 / 7:40 pm

    It's so nice to hob nob with the NZ branch of the Royal Family 😉 It would be conduct unbecoming to doubt your word that your Queen of Puddings looked regal and delicious.

    This has whizzed me straight back to my childhood where the Queen Mother used to make this regularly. Not, that she ever used blackcurrant jam that I can recall. Thanks ever so much for taking up the cudgels (or do I mean sceptre?) for the WSC challenge.

  3. July 19, 2012 / 9:01 pm

    Love Queen of Puddings! I need to make this just to see the picture!!! Lovely stuff!

  4. July 20, 2012 / 7:12 am

    Oh i believe you, it looks delicious!!
    This is my problem in the kitchen, i am distracted by 4 children doing homework & sports, where my husband cooks amazing meals, no one is asking him to do their spelling with him. Shame he's almost always away (Army) as he cooks with flavour & actually makes desserts, where when i'm in charge, we don't do dessert, ever, the children notice & love me a bit less. Love Posie

  5. July 22, 2012 / 1:47 pm

    Hi Lucy,

    I am a first time here… Love your writing style… Glad to follow you and would like to keep in touch with you!

    Yum! Yum! Yum!

  6. July 23, 2012 / 8:04 am

    Yum I love queen of puddings – I've only ever made one once but should get around to it again. Great chocolate twist, yum 🙂

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