Bramble Queen of Puddings

Name: Bramble Queen of Puddings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 40 g butter, plus extra to grease; 450 mL whole milk; 3 medium eggs, separated; 225 g caster sugar; 150 g fresh white breadcrumbs; 1/2 tsp. vanilla extract; 150 g bramble preserve or blackberry jam; 225 g brambles or blackberries; Finely grated zest 1 lemon and juice 1/2

Traditionally made with raspberry jam, the basic queen of puddings is easily adapted to use any seasonal fruit you like. If you want to use stone fruit, halve and destone them and gently poach until just tender before using in place of the fresh fruit and jam.

By The GH Kitchen TeamPublished: 22 December 2021

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A sponge base is topped with seasonal fruit, jam and meringue to create this magical dessert.

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Yields:

8 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Cal/Serv:

315

Ingredients

40 g butter, plus extra to grease
450 ml whole milk
3 medium eggs, separated
225 g caster sugar
150 g fresh white breadcrumbs
1/2 tsp. vanilla extract
150 g bramble preserve or blackberry jam
225 g brambles or blackberries
Finely grated zest 1 lemon and juice 1/2

Directions

1. Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly grease a 23cm round ovenproof serving dish. In a medium pan over medium heat, bring the milk and butter to the boil. Put the breadcrumbs into a large heatproof bowl, then pour in the hot milk mixture. Stir to combine, then leave to soak for 5min.
2. Step 2In a separate bowl, using a handheld electric whisk, beat the egg yolks, 75g sugar and the vanilla until pale and thick. Scrape into the breadcrumb bowl and stir to combine. Pour into the greased baking dish and bake for 30min, or until just set with a slight wobble.
3. Step 3In a medium pan, heat the preserve or jam until melted, then stir in the brambles or blackberries, lemon zest and juice. Remove dish from the oven and spread the warm berry mixture over the cooked breadcrumb base.
4. Step 4In a large bowl, using clean whisks, beat the egg whites until they hold firm peaks. Gradually beat in the remaining 150g sugar, a spoonful at a time. Continue beating until the meringue is thick and glossy.
5. Step 5Spoon meringue over the filling, spreading gently to cover and ensuring there are no gaps between the meringue and the dish edge. Bake for 25-30min, or until golden and crisp on top. Serve hot or warm with cold cream.

Per serving:

Calories: 315
Protein: 6g
Total fat: 8g
Saturates: 4g
Carbs: 53g
Total sugars: 45g
Fibre: 2g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time