Blackcurrant queen of puddings

Blackcurrant compote and buttery brioche crumbs give this British classic a vibrant twist, with the sharp berries complementing the sweet meringue topping

Prep:25 mins
Cook:25 mins
plus chilling

Serves 6
More effort

Nutrition per serving

kcal 283
fat 12g
saturates 6g
carbs 35g
sugars 26g
fibre 1g
protein 8g
salt 0.5g

Ingredients

500ml full-fat milk
1 vanilla pod, seeds scraped out
2 tbsp golden caster sugar
zest 1 lemon
150g brioche crumbs
1 ½ tbsp butter
3 large egg yolks, beaten
6 tbsp blackcurrant compote or jam (see recipe, right)
3 large egg whites
1 tsp balsamic vinegar
50g caster sugar

Method

Heat oven to 180C/160C fan/ gas 4. Put the milk in a saucepan and bring to the boil with the vanilla seeds, sugar and lemon zest. Put the breadcrumbs in a large bowl, and pour over the hot milk. Leave to stand for 10 mins to cool slightly.
Stir through the butter. Once melted, stir in the yolks. Divide between six ovenproof serving dishes and bake for 12 mins or until just set. Can be made a few hours ahead and chilled. Remove from the oven and spread the compote over the base.
Put the egg whites in a tabletop mixer, or a large 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 with your choice of nozzle, then pipe between the dishes and bake for 10 mins until golden. Serve straight away.