65min 4 ppl
Vegan Queen of Puddings
80 minutes
4 people
Hardover 60 min or 12+ steps
80 min · 10 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 5g
Carbs 78g
Fats 10g
About this dish
Aquafaba meringue — whipped with cream of tartar to achieve stiff, glossy peaks — crowns a vanilla-scented breadcrumb custard made with oat milk and coconut cream, delivering the same billowing drama as the classic British original.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Lemonzested1
Dairy & Eggs
- Oat milk300 ml
- Vegan butter25 g
Tins & Jars
- Full-fat coconut cream150 ml
- Aquafabachilled, liquid from one 400 g tin of unsalted chickpeas120 ml
- Good-quality raspberry jam4 tbsp
Dried Goods
- Caster sugar40 g
- Day-old white breadcrumbsfrom a sturdy white loaf100 g
- Caster sugarfor the meringue150 g
Spices & Seasonings
- Vanilla bean paste1 tsp
- Cream of tartar0.25 tsp
Utensils
- 1-litre baking dish
- Small saucepan
- Electric hand mixer
- Large mixing bowl
- Spatula
- Grater / zester
- Measuring jug
Method
1
Grease a 1-litre baking dish with vegan butter. Measure the breadcrumbs and spread them in the dish. Zest the lemon and set aside. Chill the aquafaba in the fridge until ready to whip.
Approx. 5 minutes
2
Combine the oat milk, coconut cream, 40 g caster sugar, vanilla bean paste, lemon zest, and vegan butter in a small saucepan over medium-low heat, stirring until the butter melts and the mixture just steams — do not boil. Remove from the heat.
Approx. 5 minutes
3
Pour the warm oat milk mixture evenly over the breadcrumbs. Leave to soak and settle for 20 minutes at room temperature.
Approx. 20 minutes
4
Preheat the oven to 160°C fan (180°C conventional). Bake the soaked breadcrumb base, uncovered, for 25 minutes until just set with a slight wobble at the centre.
Approx. 25 minutes
5
Remove the baked base from the oven and leave to cool for 10 minutes.
Approx. 10 minutes
6
Warm the raspberry jam in a small saucepan over low heat for 2 minutes until just loose and spreadable. Spoon it evenly over the surface of the baked base.
Approx. 2 minutes
7
Pour the chilled aquafaba and cream of tartar into a clean, grease-free bowl. Whip with an electric mixer on high speed for 5 minutes until it holds stiff white peaks.
Approx. 5 minutes
8
Add the 150 g caster sugar to the aquafaba one tablespoon at a time, whisking continuously on high speed, until the meringue is thick, glossy, and holds firm peaks — approximately 8 minutes total.
Approx. 8 minutes
9
Spoon the meringue over the jam layer, spreading it to the edges of the dish and creating swirled peaks with the back of a spoon.
Approx. 3 minutes
10
Bake at 160°C fan (180°C conventional) for 20 minutes until the meringue peaks are golden and crisp on the outside. Serve warm.
Approx. 20 minutes
