This charming pud has long held the crown for prettiest, fluffiest pudding. With a custard base and jam centre, it’s no wonder its stuck around for centuries.
Ingredients
Method
Preheat oven to moderate, 180C. Lightly grease a 24cm glass pie plate (7-cup).
In a small saucepan, combine cream, milk and zest. Bring to boiling point on high (do not boil).Â
In a large bowl, whisk yolks and half sugar together. Gradually whisk in cream mixture.
Spread breadcrumbs over base of plate and pour over egg mixture. Set aside 5 minutes. Scatter over berries and chocolate.Â
Place plate in a baking dish. Pour in enough hot water to come halfway up sides of plate. Bake 25-30 minutes until just set. Cool completely. Spread jam over pudding.Â
In a medium clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add remaining sugar, beating 4-5 minutes, until sugar dissolves and mixture is thick and glossy.
Spoon meringue over jam. Bake 8-10 minutes until golden. Serve warm with cream.
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