Blackberry queen of pudding pots

Blackberry queen of pudding pots

These puddings are a delicious way of using up wild summer fruits

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

Method

  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.
Try

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 12.0g, carbohydrate 78.0g, fat 17.0 g, saturated fat 8.0g, fibre 3.0g, sugar 63.0g, salt 0.68 g

Recipe from Good Food magazine, September 2009.

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Latest comments and suggestions

  • Binder photo Polly58

    09 September 2009

    Polly58 rated and commented on this recipe

    1 stars

    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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  • Binder photo geoffers1

    10 September 2009

    geoffers1 rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Jo

    27 October 2009

    Jo rated and commented on this recipe

    5 stars

    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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  • Binder photo cant cook wont cook!

    19 December 2009

    cant cook wont cook! commented on this recipe

    i found the puddings really simple to make. They were delicious.

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  • Binder photo MaureenGordon

    25 July 2010

    MaureenGordon commented on this recipe

    I picked loads of blackberries from the garden. I cheated on the custard and purchased the ready made vanilla custard as it is not easy to find vanilla pods. Pour a tiny amount of brandy and blackberry juice over the brioche before adding the custard. Leave for 20 minutes before putting in the oven. Before the meringue, I used blackberry compote instead without any jam. Absolutely delicous. The egg yolks intended for the custard were used to make Blackberry parfait with blackberry compote which is on this website.

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  • Binder photo Rhianna

    15 September 2010

    Rhianna commented on this recipe

    I made this tonight with blackberries i'd picked and frozen and it was absolutely delicious. I let the brioche sit in the custard for 5 mins as advised above before putting in oven and made it in one big dish. It was actually pretty easy to do and i could make it stages so i just added berries and merigue after we'd eaten our main. The brioche at the bottom was delicious - a joy to eat and i'll def be making it again for an impressive dinner party dessert!

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  • Binder photo Margaret

    07 October 2012

    Margaret rated and commented on this recipe

    5 stars

    I just made this with blackberries I'd picked from the garden this afternoon. I halved the recipe for the 2 of us, cooked it in a single dish instead of 2 small ones, and let the brioche soak up the custard for about 15 minutes, as with a normal queen of puddings, before putting it in the oven. It was absolutely delicious! It will become a regular pudding for us from now on. Thank you very much indeed.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

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
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493 kcalories, protein 12.0g, carbohydrate 78.0g, fat 17.0 g, saturated fat 8.0g, fibre 3.0g, sugar 63.0g, salt 0.68 g

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