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Monmouth Pudding
- Serves
4–6
- Difficulty
Easy
By Matt Tebbutt
Published 2008
This is a traditional Welsh recipe from the part of Wales I now live in. It’s very similar to one of my all-time favourites, the now sadly unfashionable queen of puddings. It also uses up the remaining red fruits I’ve frozen from the previous summer.
Ingredients
450 ml - finely grated zest of
1 2 tbsp
Method
In a saucepan, simmer the milk, lemon zest, sugar and butter together. Stir in the toasted breadcrumbs and leave to stand for 30 minutes.
Stir the egg yolks into the breadcrumb mixture, then pour into a suitable, ovenproof ser
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