Queen of Puddings is the grand-sounding name for a homey traditional British baked dessert made from a breadcrumb-thickened egg custard that is baked until set, then topped with raspberry or black currant jam and covered in meringue. It is returned to the oven to color the meringue and served hot, with lots of double cream.

It's part of the British bread pudding family of desserts that go back as far as the 17th century.