Monmouth Pudding
A Welsh border pudding from Monmouthshire. A milky breadcrumb custard base with a layer of raspberry jam and a light meringue top — like a queen of puddings with a different accent.
Ingredients
500 ml whole milk
100 g fresh white breadcrumbs
40 g salted butter
3 large eggs, separated
100 g caster sugar (for meringue)
200 g good raspberry jam
1 tsp vanilla extract
Method
- 1
Warm the milk and butter until the butter is melted; pour over the breadcrumbs with the vanilla. Rest 10 minutes.
- 2
Beat in the egg yolks. Pour into a buttered baking dish and bake at 170°C for 20 minutes, until just set.
- 3
Spread the raspberry jam gently over the top of the warm base.
- 4
Whisk the egg whites to stiff peaks, then whisk in the caster sugar a spoonful at a time until glossy.
- 5
Pile the meringue on top and return to the oven for 10–12 minutes until the peaks are biscuit-gold. Serve warm.
Cook's notes
Use a good jam — it is the whole middle of the pudding.