Mini-queen of puddings

Method

• step 1

  Butter 4 large individual ramekins and heat the oven to 180c/fan 160c/gas 4.
  Bring 600ml milk, zest of 1 lemon and 25g butter to the boil, then turn off the heat.
  Beat 4 egg yolks with 100g of golden caster sugar, then strain the hot milk over the egg yolks, beating constantly to make a custard.

• step 2

  Slice 4 individual brioche rolls and push the brioche into the ramekins so they are half full.
  Pour the custard over the brioche and let sit to soak for 5 minutes, then bake for 20 minutes.

• step 3

  Meanwhile, bubble 140g blackberry jam with 450g blackberries for 6-8 minutes in a shallow pan until they start to soften, then turn off the heat.
  When the brioche has a few minutes left in the oven, whisk 4 egg whites in a very clean bowl until they form peaks.
  Gradually add 100g golden caster sugar and continue to whisk until peaky again. When the brioche is golden and puffed up, spoon over the blackberries and top with egg white.
  Scatter each with a little sugar, then bake for 15 minutes until golden. Serve warm.