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Peach Queen of Puddings

This retro British pudding gets a royal peachy twist. Making it a perfect Autumnal dessert.


  • 150 g (2 C) fine fresh breadcrumbs
  • 80 g caster sugar
  • finely grated rind of 1 lemon
  • 625 ml milk
  • 5 ml (1 t) vanilla essence
  • 45 ml (3 T) butter, cubed
  • 3 egg yolks
  • 4 egg whites
  • 250 g (1 C) Rhodes Quality Strawberry Jam
  • 2 x 410 g cans Rhodes Quality Peach Slices in Syrup, drained



  1. Place the breadcrumbs, 30 ml (1 T) of the caster sugar and lemon rind into a large bowl.
  2. In a medium saucepan, bring the milk, vanilla essence and the butter to until almost boiling.
  3. Pour the milk mixture over the breadcrumbs and allow to stand for ten minutes to soak.
  4. Whisk the egg yolks into breadcrumb mixture, and then pour the batter into a baking dish which has been sprayed with non-stick spray.
  5. Bake in an oven which has been preheated to 180°C for 20 minutes or until just set.
  6. Remove from the oven and let cool for 10 minutes.
  7. Spread the top of the pudding with the Rhodes Quality Strawberry Jam and arrange the Rhodes Quality Peach Slices on top of the jam.
  8. Using an electric beater, whisk the egg whites together with the salt until soft peaks form.
  9. Continue whisking and gradually add all of the remaining caster sugar until stiff and glossy.
  10. Spoon the meringue topping over the peaches.
  11. Return to the oven and bake the pudding for 10 minutes more, or until the meringue is set and the peaks are golden brown.
  12. Serve hot.

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