Blackberry queen of pudding pots
These puddings are a delicious way of using up wild summer fruits
- Serves 6
Nutrition per serving
- 25g butter, plus extra for greasing
- 600ml full-fat milk
- zest 1 lemon
- 4 eggs, separated
- 200g golden caster sugar, plus extra for scattering
- 4 individual brioche rolls, sliced
- 140g blackberry jam or bramble jelly
- 450g blackberries
TipBlackberry Eton mess for 2
For a quick dessert, lighty crush 250g blackberries with 25g caster sugar and set aside. Whisk 300ml double cream with 25g caster sugar, then fold in the blackberries and 2 crushed shop-bought meringues.
Grease 6 large individual ramekins (about 300ml each) and heat oven to 180C/160C fan/gas 4. Bring the milk, lemon zest and butter to the boil, then turn off the heat. Beat the egg yolks with 100g of the sugar, then strain the hot milk over the egg yolks, beating constantly. Pour this custard into a jug.
Push the brioche into the ramekins so they are half-full. Pour the custard equally over the brioche, place the ramekins on a baking tray, then bake for 20 mins.
Meanwhile, bubble the jam with the blackberries for 6-8 mins in a shallow pan until they start to soften, then turn off the heat. When the brioche has a few mins left in the oven, whisk the egg whites in a very clean bowl until they form peaks. Gradually add the remaining 100g sugar and continue to whisk until peaky again.
When the brioche is golden and puffed up, spoon over the blackberries, then top with swirls of egg white. Scatter each with a little more sugar, then bake for 15 mins until golden. Leave to cool slightly before enjoying while still warm.