Blackberry queen of pudding pots

Blackberry queen of pudding pots

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(4 ratings)

Prep: 30 mins Cook: 40 mins


Serves 6
These puddings are a delicious way of using up wild summer fruits

Nutrition and extra info


  • kcal493
  • fat17g
  • saturates8g
  • carbs78g
  • sugars63g
  • fibre3g
  • protein12g
  • salt0.68g
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  • 25g butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 600ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 eggs, separated



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 200g golden caster sugar, plus extra for scattering
  • 4 individual brioche rolls, sliced
  • 140g blackberry jam or bramble jelly



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 450g blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…


  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.

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Comments, questions and tips

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7th Oct, 2012
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.
15th Sep, 2010
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!
25th Jul, 2010
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.
19th Dec, 2009
i found the puddings really simple to make. They were delicious.
27th Oct, 2009
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!
2nd Oct, 2009
geoffers tip really does work - I just left them 5-10 minutes to soak up the custard. Very yummy!
10th Sep, 2009
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.
9th Sep, 2009
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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