Recipes

Chosen from The Frugal Cook by Fiona Beckett, she writes "A slightly swankier version of Queen of Puddings, hence the name, including some fresh or frozen berries. But you can simply use jam if you prefer."

Serves 4

    400ml whole milk
    Finely grated rind of 1 small unwaxed lemon
    15g butter
    25g caster sugar
    80g fresh breadcrumbs
    2 large egg yolks
    3 tbsp raspberry jam
    125g fresh or frozen raspberries or mixed small berries

For the meringue

    2 large egg whites
    110g caster sugar

You will need a lightly greased small to medium-sized shallow oven-proof dish about 750ml in capacity

Method

Pour the milk in a saucepan, add the lemon rind and stir then place over a low heat until the milk is hot but not boiling. Add the butter and caster sugar and leave a couple of minutes until melted then strain the milk over the breadcrumbs. Stir and leave for 20 minutes.

Meanwhile heat the oven to 160°C/325°F/Gas 3. Beat the soaked breadcrumbs, then beat in the egg yolks and tip the mixture into the greased pie dish. Place the dish in a roasting tin of water and bake for about 45 minutes until the top is lightly set. Take out of the oven. Put the jam in a small saucepan with the frozen fruit, warm through and spread gently over the pudding without breaking the surface. Whip the egg whites until stiff then whisk in half the sugar until the mixture is thick and shiny. Fold in the remaining sugar and spread evenly over the pudding. Put the pudding back in the oven, turn the heat down to 150°C/300°F/Gas 2, and cook for a further 15–20 minutes until the meringue is golden brown. Serve immediately, with cream if you’re feeling indulgent.

Variations
You could make this with apricot rather than raspberry jam.

Thrifty tip
Look out for old fashioned Pyrex dishes in charity shops. They’re perfect for cooking a dish like this.

Warning
The meringue topping is only lightly cooked so may not be suitable for your pregnant friends or elderly relatives.