Blackcurrant queen of puddings

Blackcurrant queen of puddings

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(2 ratings)

Prep: 25 mins Cook: 25 mins plus chilling

More effort

Serves 6

Blackcurrant compote and buttery brioche crumbs give this British classic a vibrant twist, with the sharp berries complementing the sweet meringue topping

Nutrition and extra info

Nutrition: per serving

  • kcal283
  • fat12g
  • saturates6g
  • carbs35g
  • sugars26g
  • fibre1g
  • protein8g
  • salt0.5g
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  • 500ml full-fat milk



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

  • 1 vanilla pod, seeds scraped out
  • 2 tbsp golden caster sugar
  • zest 1 lemon



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

  • 150g brioche crumbs
  • 1 ½ tbsp butter



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

  • 3 large egg yolks, beaten
  • 6 tbsp blackcurrant compote or jam (see recipe, right)



    The most intensely coloured and flavoured of all currants, blackcurrants are highly aromatic and…

For the meringue

  • 3 large egg whites
  • 1 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 50g caster sugar


  1. Heat oven to 180C/160C fan/ gas 4. Put the milk in a saucepan and bring to the boil with the vanilla seeds, sugar and lemon zest. Put the breadcrumbs in a large bowl, and pour over the hot milk. Leave to stand for 10 mins to cool slightly.

  2. Stir through the butter. Once melted, stir in the yolks. Divide between six ovenproof serving dishes and bake for 12 mins or until just set. Can be made a few hours ahead and chilled. Remove from the oven and spread the compote over the base.

  3. Put the egg whites in a tabletop mixer, or a large bowl with an electric whisk and start to whisk. Once the whites are holding their shape, add the vinegar and two-thirds of the sugar, give it 30 secs to work in, then add the remaining sugar and whisk until stiff peaks form. Spoon the mixture into piping bags with your choice of nozzle, then pipe between the dishes and bake for 10 mins until golden. Serve straight away.

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