Monday, June 14, 2010


If you love Queen of Puddings, then I guess you will be a fan of this pudding. The only difference I can find between the two is, traditionally Monmouth Pudding has a fruit layer of cooked apples, peaches, pears, plums or rhubarb spread over the cooked breadcrumb custard. Also, I cooked the meringue at a lower temperature to give a crisp meringue.

This Monmouth Pudding has a layer of raspberry jam spread over the cooked breadcrumb custard and raspberries sprinkled over the jam. Also, the breadcrumb custard is made slightly differently. I used a good quality no sugar added jam, otherwise it would have been tooth achingly sweet. A modern twist on Monmouth Pudding and very delicious.

Serves: 4-6

For the pudding:

90g fresh breadcrumbs, 2 tbs soft light brown sugar, 450ml whole milk, 1 lemon zest only, 2 tbs caster sugar, 25g salted butter, 3 large eggs

For the topping:

175g raspberry jam
150g fresh raspberries
75g caster sugar
3 large egg whites

1. Preheat the grill to medium setting. Sprinkle the breadcrumbs and brown sugar onto a roasting tray and mix together. Grill the breadcrumb mix until the breadcrumbs are lightly toasted. Put on one side to cool.
2. Preheat the oven to 150°C/300°F/Gas 2.
3. Heat the milk, lemon zest, sugar and butter together in a pan over a medium heat. Stir until the butter has melted and the mixture is combined. Stir the toasted breadcrumbs and caster sugar into the milk mixture. Put to one side to cool for 30 minutes.
4. After the breadcrumb mixture has cooled for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, add them to the milk and breadcrumb mixture and whisk until combined.
5. Pour the pudding mixture into a 20cm ovenproof serving dish and bake in the oven for 50-60 minutes until the pudding has risen and is just set.
6. Spread the raspberry jam over the pudding layer. Sprinkle over the raspberries.
7. Whisk the egg whites until the soft peak stage, add the sugar a little at a time whilst still whisking. Continue to whisk until the mixture is glossy and stiff peaks form.
8. Spoon the meringue over the pudding and return to the oven for 40 minutes until the meringue is golden brown.

Thank you to Lisa and Tate & Lyle.


Choclette said...

I used to love Queen of Puddings which my mother made, but have not heard of Monmouth pudding. It sounds delicious.

nic @ nipitinthebud said...

this shall certainly go to the top of my list of puds to make next time some friends from... yes you guessed it, Monmouth... come over. All fluff and loveliness by the look of it :o)

Jan said...

Looks lovely Maggie.

Nicisme said...

Oh I do LOVE queen of pudding, so I would enjoy this one too. Looks more summery maybe?
Nice photo Margaret.

Anamika:The Sugarcrafter said...

Hi Margaret
visiting after a long gap..missed your interesting articles..will spend time enjouying the reads. the pudding recipe is great ...a must try for me....

Heavenly Housewife said...

What a pretty pudding. I love it that you put it in a glass dish so you can see all those lovely layers.
Have a wonderful weekend.
*kisses* HH

Juliana said...

What an awesome dessert :-) Love the way it is assemble, so colorful and sure looks delicious.

Gloria said...

This pudding look absolutely lovely and yummy Margaret, I love this type of pudding, xxx gloria

Have a nice weekend

Kath said...

I am a big fan of the queen of puddings and your Monmouth pudding sounds absolutely delicious. I will be giving this one a try one of these sundays.

Maria♥ said...

I've yet to try Queen of Puddings and it's a recipe I've got to try. The Monmouth version looks and sounds delish too.