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Ingredients

  • 550ml milk
  • 25g butter
  • 75g golden caster sugar
  • 1 lemon, zested
  • 100g fresh brioche or white breadcrumbs
  • 2 eggs, separated
  • demerara sugar, to sprinkle

SAUCE

  • 200g raspberries or blackberries
  • 2 tsp caster sugar

Method

  • STEP 1

    To make the sauce, heat the berries with the sugar until they soften. Whizz to a pulp, then sieve out the seeds.

  • STEP 2

    Heat the oven to 180c/fan 160c/gas 4. Heat the milk, butter and 25g of the sugar together, stir in the lemon zest and pour over the breadcrumbs. Stir and cool.

  • STEP 3

    Stir in the egg yolks and divide between 4 × 200ml ramekins or square ceramic dishes. Bake for 15 minutes or until set.

  • STEP 4

    Divide the raspberry sauce between the puddings and spread over gently.

  • STEP 5

    Whisk the egg whites to stiff peaks, then whisk in the remaining sugar to make a stiff meringue. Pipe the meringue onto the pudding in rows of little peaks, sprinkle over a little demerara sugar and bake for 5-10 minutes or until the meringue has browned at the edges and set.

Authors

Lulu GrimesManaging editor
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