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    Berries & balsamic queen of puddings

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    Berries & balsamic queen of puddings

    by Mary Gwynn

    • Preparation time: 10 minutes + standing
    • Cooking time: 45-55 minutes
    • Total time: 1 hour 5 minutes

    Serves: 4


    500ml whole milk
    50g caster sugar, plus 1 tbsp
    ½ unwaxed lemon, finely grated zest
    10g butter (omit if using croissant or other buttery pastry)
    100g fresh breadcrumbs or blitzed stale croissants/pain au chocolat, etc
    3 British Blacktail Eggs (any size), separated
    Double cream, to serve

    For the balsamic jam
    250g mixed berries, fresh or frozen
    75g sugar
    1-2 tbsp balsamic vinegar


    1. Preheat the oven to 180ºC, gas mark 4. Put the milk in a pan with the 1 tbsp sugar, lemon zest and butter. Bring to a simmer, then remove from the heat and add the breadcrumbs or croissant crumbs. Leave to stand for 20 minutes.

    2. Beat the egg yolks and stir into the milk mixture. Pour into a 1L shallow ovenproof dish and bake for 25-30 minutes, until just set.

    3. Meanwhile, make the jam. Place the fruit in a pan with the sugar and warm to dissolve the sugar, then boil gently for about 5 minutes until thickened. Stir in the balsamic vinegar to taste and set aside to cool.

    4. Whisk the egg whites until stiff, then whisk in the caster sugar until the meringue is thick and glossy. Spread the fruit over the custard, then pile on the meringue to completely cover the custard. Return to the oven for a further 15-20 minutes, until the meringue is golden. Serve warm with doubling cream.

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