Monmouth pudding

    1 hour 10 min

    Here a nursery-style pudding, popular in Victorian times, is given a new look with fresh raspberries rather than the traditional jam. The texture of the pudding is beautifully light due to the addition of fresh breadcrumbs and whisked egg whites. Served with a fresh raspberry sauce, this is sure to become a family favourite. See other ideas below for another traditional British pudding.

    2 people made this

    Serves: 4 

    • 200 ml (7 fl oz) semi-skimmed milk
    • 200 g (7 oz) fresh white breadcrumbs, preferably made from day-old bread
    • 20 g (3/4 oz) unsalted butter, softened and diced
    • grated zest of 1 lemon
    • 125 g (4 1/2 oz) raspberries
    • 85 g (3 oz) caster sugar
    • 2 eggs, separated
    • 1 egg white
    • sifted icing sugar to dust
    • Raspberry sauce
    • 125 g (4 1/2 oz) raspberries
    • 1 tbsp icing sugar, sifted

    Prep:25min  ›  Cook:45min  ›  Ready in:1hr10min 

    1. Preheat the oven to 140°C (275°F, gas mark 1). Heat the milk until scalding hot, but not quite boiling. Put the breadcrumbs into a large, heatproof bowl and pour over the hot milk. Stir in the butter and lemon zest, then leave to cool for 10–15 minutes or until the crumbs have absorbed the milk.
    2. Meanwhile, put the raspberries in a mixing bowl. Sprinkle over 30 g (1 oz) of the caster sugar and mash with a fork to make a thick, rough mixture. Spread over the bottom of a lightly buttered 1.2 litre (2 pint) baking dish.
    3. Stir the egg yolks into the cooled breadcrumb mixture. Put the 3 egg whites into a clean bowl and whisk until stiff peaks form, then whisk in the remaining 55 g (2 oz) caster sugar. With a large metal spoon, gently fold the egg whites into the breadcrumb mixture.
    4. Spoon the breadcrumb mixture on top of the raspberries. Bake for 40–45 minutes or until the pudding is set and lightly golden.
    5. Meanwhile, make the sauce. Purée the raspberries by pressing them through a nylon sieve. Stir in the icing sugar, then pour into a serving jug.
    6. Remove the pudding from the oven and leave to cool slightly, then dust the top with icing sugar. Serve warm, with the raspberry sauce.

    Some more ideas

    Serve with 2 tbsp plain low-fat bio yogurt per person as well as the raspberry sauce. * For college pudding, another Victorian nursery favourite, pour 100 ml (3½ fl oz) hot semi-skimmed milk over 100 g (3½ oz) slightly stale wholemeal breadcrumbs. Add 100 g (3½ oz) mixed sultanas and raisins, plus ½ tsp each freshly grated nutmeg, ground allspice and ground cinnamon. Stir in 2 tbsp caster sugar and 75 g (2½ oz) softened unsalted butter. Leave to cool for 10 minutes, then stir in 1 egg, lightly beaten, and ½ tsp baking powder. Spoon into a buttered 600 ml (1 pint) pudding basin, cover tightly with a piece of buttered foil and steam in a pan of simmering water for about 1½ hours or until set. Turn out and serve with the raspberry sauce.

    Plus points

    Egg whites contain no fat or cholesterol but do contain protein. They are therefore particularly useful for those who need to follow a very low-fat diet. * Raspberries are an excellent source of vitamin C as well as containing useful amounts of folate and fibre.

    Each serving provides

    B12, C, selenium * A, B1, B2, folate, niacin, calcium, copper, iron, zinc

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