Blackcurrant Queen of Puddings

  • 28 May - 03 Jun, 2022
  • Mag The Weekly
  • Cookery


· 500 ml milk

· 1 vanilla pod, seeds scraped out

· 2 tablespoons golden caster sugar

· Zest of 1 lemon

· 150 g brioche crumbs

· 1½ tablespoon butter

· 3 egg yolks, beaten

· 6 tablespoons blackcurrant compote or jam

For the meringue

· 3 egg whites

· 1 teaspoon balsamic vinegar

· 50 g caster sugar


Heat the oven to 180°C. Put the milk in a saucepan and bring to the boil with the vanilla seeds, sugar and lemon zest. Put the breadcrumbs in a bowl, and pour over the hot milk. Leave to stand for 10 minutes to cool slightly. Stir through the butter. Once melted, stir in the yolks. Divide between ovenproof serving dishes and bake for 12 minutes or until just set. Remove from the oven and spread the compote over the base. Put the egg whites in a tabletop mixer, or a bowl with an electric whisk and start to whisk. Once the whites are holding their shape, add the vinegar and two-thirds of the sugar, give it 30 secs to work in, then add the remaining sugar and whisk until stiff peaks form. Spoon the mixture into piping bags, then pipe between the dishes and bake for 10 minutes until golden. Serve straight away.