About this recipe:This absolutely stunning British dessert, queen of puddings, is such a fantastic way to end an elegant dinner. Made with mixed summer fruits, you can substitute the fruit for your favourite, such as rhubarb or pears for a different flavour combination.
For the custard
1 whole vanilla pod, split lengthways
225ml full fat milk
200ml double cream
zest of 1 lemon
zest of 1 lime
40g caster sugar
3 egg yolks, beaten
For the fruit
400g mixed summer fruits
175g caster sugar
For the meringue
3 egg whites
180g caster sugar
1 pinch salt
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Soak the vanilla pod in milk for 1 hour then remove the pod and discard. Strain. Into a saucepan, combine the vanilla flavoured milk, cream, lemon and lime zest and 40g sugar and stir over a medium heat. Remove from the heat and add the egg yolks, stirring constantly. When well mixed add in the butter and breadcrumbs. Divide the custard between four ovenproof glass dishes and place them in a deep roasting pan. Pour boiling into the pan up to half their depth.
Bake in the oven for 10 to 14 minutes or until the custard has set. Remove from the oven, keeping the oven on, and allow the custard to cool.
For the fruit:
In a saucepan over a low heat add the summer fruits and stir over a low heat until the fruit has softened. Mash a little to help release the juice and flavour. When the fruit has softened, strain the juice into a clean pan and add the 175g sugar. Bring to the boil and stir until thick. Add the thick syrup back to the fruit and allow to cool.
For the meringue:
In a spotlessly clean mixing bowl whisk the egg whites until stiff peaks form. Gradually add the 180g sugar until the mixture is thick and glossy.
Spoon the cooled fruit mixture over the cooled custard and then spoon or pipe the meringue on top.
Bake in the oven for 10 to 12 minutes until the meringue is nicely browned. Remove from the oven and allow to cool before serving.