Royal Pudding (1957)

This super-sweet desert is more commonly known as Queen of Puddings

With only two weeks until the Royal wedding and and the promise of two gloriously-long bank holiday weekends, what better excuse to take to the kitchen and bake this April?

Prince William and Kate Middleton are having two cakes after all; a traditional multi-tiered fruit cake decorated with edible flowers along with the Prince’s childhood favourite – an unbaked chocolate biscuit cake made to a secret Royal Family recipe by McVities.

In the spirit of nostalgic picnicking, waving union jacks and regal joviality, it was a toss up between a Sandringham Jelly, Jubilee Trifle and a Royal Pudding. The pudding won, based solely on the fact that it might be a slightly less wobbly addition to the food hamper. Just slightly.

Royal Pudding is taken from ‘More Good Recipes’ compiled by the Norfolk Federation of Women’s Institutes in 1957. In her foreword, the then Chairman Isobel M. Hoare notes that during this year members have unearthed ‘not only recipes originating from the Eastern Counties, bus also some dating from many centuries back, hidden in the manuscripts of our forebearers.’

A dense mixture of soaked and sweetened breadcrumbs is smothered with a delicate meringue topping; a super-sweet layer of apricot jam fills the gap. The home-cook and contributor is a Mrs Harvey of Colney, Norfolk who recommends final baking in a slow oven, fusing all three sweet layers together in just under one hour. It’s well worth the wait.

Royal Pudding


  • 3ozs fine white breadcrumbs
  • 1oz margarine
  • Rind of half a lemon (grated)
  • 1 or 2 eggs
  • Half a pint of milk
  • 1oz sugar
  • 1 tbsp jam


  • 2ozs caster sugar to each egg used


  1. Heat the milk to blood heat and pour over crumbs with sugar and lemon rind.
  2. Cut margarine into small pieces and stir until melted. Leave to soak for half and hour.
  3. Separate whites from yolks of eggs and stir in beaten yolks.
  4. Put in greased dish (I used a 9-inch baking dish) and bake at Regulo 6 (375ºC/425ºF) till brown.
  5. (Meanwhile, for your meringue)…beat white of eggs till stiff, fold in caster sugar.
  6. Cover pudding with apricot jam and then place the beaten white of eggs and sugar on top.
  7. Set in a slow oven. Regulo ½ (120º/250ºF) for approx 1 hour.
  8. Decorate with glace cherries and angelica (I used jellied diamonds but the pudding was really sweet enough without)
Published in: on April 15, 2011 at 5:23 pm  Leave a Comment  

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