Queen Pudding – gluten free

My mother tells me that my grandmother used to make this all the time.  At Christmas time, you tend to get nostalgic and think of your childhood, so I made a version using my home made berry sauce, rather than a bought jam.  There isn’t a huge amount of sugar in this, so it isn’t as “bad” as it could be :).

Queen pudding

Queen pudding

2 cups milk;

1/2 cup gluten free breadcrumbs (or cake crumbs if you have them, it will be sweeter if you use cakecrumbs);

2 eggs (use three if you want more meringue on top);

2 tbs white sugar; plus 2 tbs caster sugar for the meringue.

1/2 quantity of berry sauce.


Preheat a fan forced oven to 160 celcius (180 if not fan forced).   Lightly grease a deep pie dish, and put half the milk in the dish with the breadcrumbs to allow this to soak while you are making the custard.  Using another baking dish big enough to put the pie dish in, and with room to get your hands in to lift the dish out later, put enough water in the big dish to come 1/2 way up the sides of the pie dish and put the pie dish into the big dish – this is your water bath.  This stops the custard cooking too quickly on the outside and not cooking on the inside.

Put the egg yolks only into a medium sized, heavy based pan, and reserve the whites in a separate bowl for later.  Add the sugar and milk, and stir until well combined.  Put on a low heat and stir constantly until the custard thickens (to check – turn over the spoon and quickly run your finger over the back of the spoon.  If the line remains, then the custard is thick enough).  Pour the custard into the milk & breadcrumb mixture and stir to combine, place in the oven for approximately 30 minutes – to test the custard, insert a knife into the custard, if it is cooked it will hold its shape.  Leave the oven on.

While the custard is cooking, beat the egg whites until stiff, then add the caster sugar and beat again to combine.  Set aside.  If you only use two egg whites, you will get a rustic top, where there are dobs of meringue and not total coverage of the pie.  If you want a more full coverage, use three egg whites.

Spread the berry sauce over the top of the custard.  Spread the meringue over the top, creating little peaks, and place back in the hot oven for about five minutes until the tops of the peaks start to brown.



Peach baked custard

This is very easy to make and is a good way to use those peaches that no-one seems to want to eat fresh – it is best made with soft peaches as you do not cook them before you put them in the custard.  They will soften when you cook them, but will not be as soft as, say, tinned fruit.  There is still a little bit of resistance to the bite, they aren’t mushy but aren’t hard either.  Baked this way really seems to bring out the flavour and they are delish!

Peach baked custard

Peach baked custard

5 peaches, remove the stone and halve the peaches (or if you have a bigger pie dish, you can put more in!)

2 eggs

2 tbs sugar (yes, that is all you need)

1 tsp vanilla essence

1/4 cup sour cream

1 cup cream

2 tbsp coconut flour


Preheat a fan forced oven to 160 celcius, 180 if not fan forced.

Arrange the peaches, cut side down, on a very lightly greased pie dish.  In a large jug, beat the eggs lightly, then add the sugar, vanilla and creams and mix well.  Add the coconut flour and mix again, pour over the peaches then place in the oven.

Bake for approximately 25 minutes, the custard should be lightly browned around the edges, and just firm in the centre.

Irish cream custard

I made this just as an idea, to see if the flavours would work, and they did.  My husband (he is SO tactful) said that it looked like brains in a bowl, but it tasted good.  This is a very simple, very lazy way of cooking a custard if you are a bit short on time, or disinclined to putting in a lot of effort to a dessert (we had been working in the garden most of the day, and while he cooked the bbq, I tried to work out what to serve for dessert, but wasn’t terribly interested in cooking).  I didn’t cook this in a waterbath as you traditionally do with a baked custard, and that’s probably why the custard bubbled the way it did, but I kind of like the oddness of it.  Now I am thinking of things I could do with this custard – maybe in a tart?

The beauty of this is that I mixed the custard straight in the casserole dish, so minimal washing up involved!  I served five with this mixture, although some people added cream or ice-cream, it would probably serve four without those additions.

Irish cream custard

Irish cream custard


3 eggs

1 cup cream, mixed with one tablespoon of milk

1 tablespoon honey

1/2 cup irish cream


Preheat a fan forced oven to 170 celcius (180 if not).

In a two litre casserole dish, beat the eggs, then mix in the cream and milk, then add the honey and irish cream.  Bake for approximately 25 minutes (ovens will vary) – it is cooked when the top is lightly browned and has risen up a little.  It will fall when you take it out of the oven.

You can either spoon into bowls so that the top shows, or flip it over so you get the wonderful appearance of the bubbles.