Blackberry queen of pudding pots

recipe

Blackberry queen of pudding pots

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These puddings are perfect if you have a glut of blackberries. If using wild fruits, taste a few first, gauge how sweet they are, then add more sugar accordingly

Ingredients

To make the blackberry queen of pudding pots, you will need:
25g/1oz butter, plus extra for greasing
600ml/1pt full-fat milk
zest 1 lemon
4 eggs, separated
200g/8oz golden caster sugar, plus extra for scattering
4 individual brioche rolls, sliced
140g/5oz blackberry jam or bramble jelly

Serves: 6 Preparation: 30 Cook Time: 40 Total Time: 70min

Directions

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Grease large individual ramekins (about l each) and heat oven to / fan/gas Bring the milk, lemon zest and butter to the boil, then turn off the heat. Beat the egg yolks with of the sugar, then strain the hot milk over the egg yolks, beating constantly. Pour this custard into a jug.
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 mins.
Meanwhile, bubble the jam with the blackberries for 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 sugar and continue to whisk until peaky again.
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 mins until golden. Leave to cool slightly before enjoying while still warm.

Source: BBC Good Food Magazine