Name: Queen of Puddings Cupcakes
Prep time: 90 min
Cook time: 25 min
Total time: 115 min
Ingredients: 165 ml Whole milk; 1 Vanilla pod; 2 Egg yolks; 45 g Caster sugar; 15 g Cornflour; 175 g Butter or baking spread (softened, unsalted); 175 g Caster sugar; 3 Eggs (large); 1 tsp Vanilla extract; 175 g Self raising flour; 1 Lemon (zest only); 110 g Caster sugar; 65 ml Water; 2 Egg whites; 1/2 tsp Cream of tartar; 60 g Raspberry jam

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I love turning desserts into cupcakes, and this time it is the turn of Queen of Puddings. If you haven't heard of the dessert Queen of Puddings (formally known as Manchester Pudding), it is a lemon breadcrumb base, topped with custard, then jam and finally meringue on top. These Queen of Puddings Cupcakes have a lemon sponge, are filled with creme patisserie (pastry cream) and fruity raspberry jam, and they're topped with pillow soft Italian meringue. They are so indulgent and delicious, and certainly a dessert fit for a Queen!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes, but you can use unsalted butter too.
If you don't want to make the creme patisserie from scratch, use a good quality shop bought custard instead.
For the perfect meringue, make sure your mixing bowl is grease-free. You can ensure this by wiping it with some lemon juice or vinegar, then rinsing it.
If you can't get hold of cream of tartar, you can use 1 tsp lemon juice or 1 tsp white vinegar instead.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Queen of Puddings Cupcakes

Start by making the creme patisserie. Heat whole milk with the seeds from a vanilla pod until steaming. While it heats up, whisk together egg yolks and caster sugar until pale and thick. Then add cornflour and mix in. Whilst whisking, pour the hot vanilla milk slowly into the egg and sugar mixture. Then pour the whole mixture back into the pan and heat it up whilst stirring continuously. When it starts to thicken, whisk it to keep it smooth and stop any lumps.

Put it in a bowl, and cover it with cling film, making sure the cling film is touching the creme patisserie so that a skin doesn't form on it. Put it in the fridge to cool.

To make the cupcakes, mix together butter and caster sugar. Then whisked in eggs and vanilla extract, foldded by self raising flour. Finally fold in lemon zest. Divide the mixture between cupcake cases.

Bake for 20-25 minutes until risen and a thin skewer inserted in the centre comes out clean. Leave to cool completely. Once fully cool, use a cupcake corer, or a knife, to make holes in each cupcake. Fill each hole half full with creme patisserie, then top up with raspberry jam.

To make the Italian meringue, put caster sugar and water in a pan and let it come to the boil. When it reaches 112C, take it off the heat and pour into a jug. Meanwhile, iIn a stand mixer whisk up the egg whites with cream of tartar until they reached soft peak stage. Then, keeping the mixer on, pour the sugar syrup into the egg whites. Keep the mixer running until the bowl feels cool, and the meringue is shiny and holds its shape. Spoon the meringue on top of each cupcake, use the back of a spoon to flick it around to give it texture. Use a kitchen blowtorch to brown the meringue all over.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Queen of Puddings?

Queen of Puddings is a traditional British dessert. It consists of a baked custard base with breadcrumbs (and often with lemon zest too), a layer of raspberry jam, and a topping of meringue. It is also known as Monmouth pudding and Manchester Pudding. The story goes that Queen Victoria visited Manchester, and loved the pudding so much, it was renamed for her!

How long do the cupcakes last for and can they be frozen?

The cupcakes will last for 2 days and they must be stored in the fridge. You can freeze the cupcakes either filled or unfilled, but once the meringue is added, I do not recommend freezing them. To freeze the cupcakes, wrap them well in cling film or put them in an airtight container.

Do you have to make the creme patisserie (pastry cream) from scratch?

No, if you don't want to make the creme patisserie, you can use a good quality shop bought custard instead.

What can you do with any leftover creme patisserie (pastry cream)?

Depending on how big the hole you make in the cupcakes is, and subsequently how much creme patisserie you fill them with, you may have some leftover. You can use creme patisserie to fill other desserts like cakes, eclairs, profiteroles, tarts etc. Or you could serve a spoonful alongside each cupcake. It can also be frozen to use another time.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

What if you don't have a kitchen blowtorch?

You can still enjoy the meringue without browning it, it's perfectly edible as the hot sugar syrup cooks the egg whites. I don't recommend browning under the grill as it won't brown the meringue evenly, and could damage the cupcakes and fillings.

Can the cupcakes be made gluten or dairy free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for the cupcakes and the creme patisserie. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

Do you need an electric mixer to make this recipe?

While you can absolutely make the cupcakes with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. For the meringue and creme patisserie, an electric whisk is essential. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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