Blackcurrant queen puddings

• full‑fat milk↗500ml ml
• vanilla pod↗1

  seeds scraped out

• golden caster sugar↗2 tbsp tbsp
• lemon↗zest 1

  zest 1

• brioche↗150g g

  crumbs

• butter↗1 ½ tbsp tbsp
• large egg yolks↗3

  beaten

• blackcurrants↗6 tbsp tbsp

  compote or jam (see recipe, on the right)

• large egg whites↗3
• balsamic vinegar↗1 tsp tsp
• caster sugar↗50g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C fan/gas 4. Pour the milk into a saucepan and bring to a boil together with the vanilla seeds, sugar and lemon zest. Place the crumbs in a large bowl and pour the hot milk over them. Let stand for 10 minutes to soften.

2. 2

   Add the butter and stir to combine. After the butter has melted, whisk in the yolks. Divide the mixture among six heat‑proof ramekins and bake for 12 minutes or until set. It can be made a few hours ahead and chilled. Remove from the oven and spoon the compote over the base.

3. 3

   Place the egg whites in a mixer bowl or a large bowl with an electric whisk and begin to beat. When the whites start to hold shape, add the vinegar and two‑thirds of the sugar, beat for 30 seconds, then add the remaining sugar and continue beating until stiff peaks form. Pipe the meringue into the ramekins, spreading it between the portions, and bake for 10 minutes until golden. Serve immediately.