Monmouth Pudding

Name: Monmouth Pudding
Yield: Serves 4–6
Cuisine: British
Ingredients: 3 large egg yolks; 150 g frozen raspberries; 90 g fresh breadcrumbs, toasted with a sprinkle of brown sugar; 90 g fresh breadcrumbs, toasted with a sprinkle of brown sugar; 75 g caster sugar; ½ x 370 g jar raspberry jam, preferably home-made; 3 large egg whites; 2 tbsp caster sugar; 25 g salted butter; 450 ml milk; finely grated zest of 1 lemon

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

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 milk
finely grated zest of 1 lemon
2 tbsp

Europe
United Kingdom
Dessert
Summer
Spring
April
March
Vegetarian

Method

Preheat the oven to 150°C/300°F/gas mark 2.

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