Traditionally made with raspberry jam, the basic queen of puddings is easily adapted to use any seasonal fruit you like. If you want to use stone fruit, halve and destone them and gently poach until just tender before using in place of the fresh fruit and jam.
A sponge base is topped with seasonal fruit, jam and meringue to create this magical dessert.
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Yields:
8 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
Cal/Serv:
315
Ingredients
40g
butter, plus extra to grease
450ml
whole milk
3
medium eggs, separated
225g
caster sugar
150g
fresh white breadcrumbs
1/2tsp.
vanilla extract
150g
bramble preserve or blackberry jam
225g
brambles or blackberries
Finely grated zest 1 lemon and juice ½
Directions
Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly grease a 23cm round ovenproof serving dish. In a medium pan over medium heat, bring the milk and butter to the boil. Put the breadcrumbs into a large heatproof bowl, then pour in the hot milk mixture. Stir to combine, then leave to soak for 5min.
Step 2In a separate bowl, using a handheld electric whisk, beat the egg yolks, 75g sugar and the vanilla until pale and thick. Scrape into the breadcrumb bowl and stir to combine. Pour into the greased baking dish and bake for 30min, or until just set with a slight wobble.
Step 3In a medium pan, heat the preserve or jam until melted, then stir in the brambles or blackberries, lemon zest and juice. Remove dish from the oven and spread the warm berry mixture over the cooked breadcrumb base.
Step 4In a large bowl, using clean whisks, beat the egg whites until they hold firm peaks. Gradually beat in the remaining 150g sugar, a spoonful at a time. Continue beating until the meringue is thick and glossy.
Step 5Spoon meringue over the filling, spreading gently to cover and ensuring there are no gaps between the meringue and the dish edge. Bake for 25-30min, or until golden and crisp on top. Serve hot or warm with cold cream.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
