Blackberry queen of pudding pots

Recipe uploaded by

Barney Desmazery

3 ratings

Recipe by Barney Desmazery

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1. 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.
2. 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.
3. 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.
4. 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.

Blackberry 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.

493 kcalories, protein 12g, carbohydrate 78g, fat 17 g, saturated fat 8g, fibre 3g, salt 0.68 g

Latest comments and suggestions

• Polly58

  09 September 2009

  Polly58 rated and commented on this recipe

  

  I tried this recipe recently and found that I could not get the brioche to soak up the custard and it simply bobbed about on the top. They looked really impressive once they were finished but I found that once the meringue was cooked the custard had overcooked. I was disappointed and won't be making them again.

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• geoffers1

  10 September 2009

  geoffers1 rated and commented on this recipe

  

  I haven't tried this with brioche, but have made this with 1 day old crusty bread. The secret is to let it stand a little while to soak up the custard before putting it in the oven, I am sure this would work with brioche too. Don't write it off until you try that! Lovely flavours.

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• drusilla

  02 October 2009

  drusilla commented on this recipe

  geoffers tip really does work - I just left them 5-10 minutes to soak up the custard. Very yummy!

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• Jo

  27 October 2009

  Jo rated and commented on this recipe

  

  I made this in one large dish and used breadcrumbs, it was absolutely yummy - using the fresh balackberries was just delicious. I will definitely be making this again!

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Ingredients

• 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

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Ingredients

• 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

493 kcalories, protein 12g, carbohydrate 78g, fat 17 g, saturated fat 8g, fibre 3g, salt 0.68 g

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