Cherry & raspberry gratin

A deliciously healthy pudding of vanilla-scented summer fruits

  • Prep:10 mins
    Cook:15 mins
    Plus infusing and cooling
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 218
  • fat 6g
  • saturates 2g
  • carbs 33g
  • sugars 30g
  • fibre 3g
  • protein 9g
  • salt 0.22g


  • 200ml milk
  • 1 vanilla pod, split lengthways
  • 2 eggs, separated
  • 4 tbsp sugar
  • 1 tbsp plain flour
  • squeeze lemon juice or eau de vie
  • 280g stoned cherries
  • 280g raspberries


  1. Heat the milk and vanilla pod in a pan until nearly boiling, then leave to infuse for 10-15 mins. Whisk together the egg yolks with 2 tbsp sugar until pale and light, then whisk in the flour to make a smooth paste. Whisk the warm milk into the paste. Pour the mixture into a pan, then cook for 3-5 mins until thickened and the mixture coats the back of a wooden spoon. Pour through a sieve into a large bowl, discarding the vanilla pod, then leave to cool a little.

  2. Whisk the egg whites until trebled in size and stiff peaks form. Add the remaining sugar, a little at a time, whisking well between each addition, until the mixture is thick and glossy. Stir the lemon juice or eau de vie into the custard mix. Add a third of the meringue to the custard, stir well to incorporate, then carefully stir through the remaining meringue in two goes.

  3. Scatter the fruit into a large, shallow heatproof dish. Put under a medium grill for 3-5 mins to soften slightly. Spoon over the custard mix. Return to the grill for 3 mins until the topping is golden brown.

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