Blackberry queen of pudding pots

6 servings 600 kcal or less blackberries blackberry blackberry pudding brioche fruit desserts fruity puddings indulgent mains old-fashioned pudding over an hour queen of puddings seasonal food summer

N/A

Source

Ingredients

25g butter , plus extra for greasing

600ml full-fat milk

zest 1 lemon

4 eggs , separated

200g golden caster sugar , plus extra for scattering

4 individual brioche rolls, sliced

140g blackberry jam or bramble jelly

450g blackberry

Method

Grease 6 large individual ramekins (about 300ml each) and heat oven to 180C/160C fan/gas 4. Bring the milk, lemon zest and butter to the boil, then turn off the heat. Beat the egg yolks with 100g of the sugar, then strain the hot milk over the egg yolks, beating constantly. Pour this custard into a jug.

Push the brioche into the ramekins so they are half-full. Pour the custard equally over the brioche, place the ramekins on a baking tray, then bake for 20 mins.

Meanwhile, bubble the jam with the blackberries for 6-8 mins in a shallow pan until they start to soften, then turn off the heat. When the brioche has a few mins left in the oven, whisk the egg whites in a very clean bowl until they form peaks. Gradually add the remaining 100g sugar and continue to whisk until peaky again.

When the brioche is golden and puffed up, spoon over the blackberries, then top with swirls of egg white. Scatter each with a little more sugar, then bake for 15 mins until golden. Leave to cool slightly before enjoying while still warm.