Monmouth Pudding

Name: Monmouth Pudding
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Welsh
Ingredients: 450 ml Whole milk; 25 g Unsalted butter; 100 g fresh white breadcrumbs; 1 tsp lemon zest; 40 g caster sugar; 2 whole large eggs; 100 g raspberry jam; 60 g caster sugar

A classic Welsh dessert layered with rich lemon-scented breadcrumbs, sweet raspberry jam, and a crisp, golden meringue topping.

🇬🇧United Kingdom· Cardiff and the South Coast

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

450 ml Whole milk — full-fat milk gives the best texture
25 g Unsalted butter — plus extra for greasing the dish
100 g fresh white breadcrumbs — made from slightly stale crustless bread
1 tsp lemon zest — finely grated
40 g caster sugar — for sweetening the breadcrumb base
2 whole large eggs — separated into yolks and whites
100 g raspberry jam — good quality seedless or seeded jam
60 g caster sugar — for the meringue topping

Equipment

•1-litre baking dish
•Saucepan
•Electric hand whisk
•Mixing bowl
•Zester

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 11 g
carbs: 52 g
fibre: 1 g
protein: 9 g
calories: 340 kcal

Instructions

1
Preheat your oven to 160°C (140°C fan) and grease a 1-litre baking dish with a little butter.
2
Heat the milk and butter in a saucepan over medium heat until steaming, taking care not to boil.
3
Stir the breadcrumbs, 40 g caster sugar, and lemon zest into the hot milk until combined.
4
Leave the mixture to soak for 10 minutes until the breadcrumbs absorb the warm liquid.
5
Whisk the egg yolks into the cooled breadcrumb mixture until smooth and pale.
6
Pour the mixture into the greased baking dish and bake for 20 minutes until lightly set.
7
Remove the dish from the oven and gently spread the raspberry jam over the warm pudding base.
8
Whisk the egg whites in a clean, grease-free bowl until stiff peaks form.
9
Gradually whisk in the remaining 60 g caster sugar until the meringue is glossy and stiff.
10
Spoon the meringue over the jam layer, sealing it completely to the edges of the dish.
11
Bake for a further 15 minutes until the meringue peaks turn crisp and pale golden.

Chef's tips

Spread the meringue right to the dish edges to stop it shrinking as it bakes. Warm the raspberry jam slightly beforehand if it is too stiff to spread smoothly over the soft base.

Ingredient substitutions

raspberry jam → damson jam, blackcurrant preserve, or plum jam
fresh white breadcrumbs → gluten-free white breadcrumbs for a gluten-free pudding

Storage

Best eaten fresh on the day, but leftovers can be covered and stored in the fridge for up to 1 day.

Reheating

Eat cold or warm gently in a low oven at 140°C (120°C fan) for 10 minutes to avoid softening the meringue.

Common mistakes to avoid

•Spreading cold, firm jam directly onto the delicate pudding, which tears the soft base.
•Under-whisking the egg whites, resulting in a flat and weeping meringue topping.