Blackberry Queen of Puddings
Per serving
Do you have an excess of blackberries? Whether home‑grown, foraged in the woods or bought in the shop, try this take on a classic British dessert with blackberries, crowned with meringue.
Ingredients
6 serv.Step-by-step instructions
- 1
Warm the milk in a small saucepan over low heat until it steams – do not boil. Remove from the heat and add butter, vanilla, the bread, lime zest and 40 g of sugar. Let it steep for 30 minutes until the bread absorbs the liquid and the mixture cools. When cooled, add the yolks.
- 2
Preheat the oven to 180 °C/160 °C with convection/gas 4 and butter a medium‑large baking dish (ours was 22 cm). Spoon the soaked bread into the dish and bake for 30 minutes until set.
- 3
Meanwhile, place the blackberries in a saucepan with the jam and lime juice, and simmer over low heat until the berries soften slightly. Remove from heat and set aside.
- 4
Spoon the blackberry mixture over the set custard, spreading it to the edges as far as possible. Reduce the oven temperature to 160 °C/140 °C with convection/gas 2.
- 5
Beat the egg whites with an electric mixer until stiff peaks form, then gradually add the remaining 100 g of sugar, one spoonful at a time, until the sugar dissolves and the meringue becomes glossy. Spoon or pipe the meringue over the blackberry mixture and bake for another 20–30 minutes until golden. Serve warm.
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