Mini-queen of puddings

Name: Mini-queen of puddings
Total time: 1 h
Yield: serves 4
Ingredients: 600ml milk; 1 lemon zest only; 35g butter; 4 eggs; 200g golden caster sugar; 4 individual rolls brioche; 140g blackberry jam; 450g blackberries

Published: March 25, 2015 at 4:07 PM

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serves 4

Total time: 1 hr

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The extra effort is worth it for these show-stopping individual puddings. Perfect for a special occasion and stylish enough for the most discerning of guests.

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Ingredients

Nutrition

600ml milk
1 lemon

zest only
35g butter
4 eggs
200g golden caster sugar
4 individual rolls brioche
140g blackberry jam
450g blackberries

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

Method

step 1

Butter 4 large individual ramekins and heat the oven to 180c/fan 160c/gas 4.
Bring 600ml milk, zest of 1 lemon and 25g butter to the boil, then turn off the heat.
Beat 4 egg yolks with 100g of golden caster sugar, then strain the hot milk over the egg yolks, beating constantly to make a custard.
step 2

Slice 4 individual brioche rolls and push the brioche into the ramekins so they are half full.
Pour the custard over the brioche and let sit to soak for 5 minutes, then bake for 20 minutes.
step 3

Meanwhile, bubble 140g blackberry jam with 450g blackberries for 6-8 minutes in a shallow pan until they start to soften, then turn off the heat.
When the brioche has a few minutes left in the oven, whisk 4 egg whites in a very clean bowl until they form peaks.
Gradually add 100g golden caster sugar and continue to whisk until peaky again. When the brioche is golden and puffed up, spoon over the blackberries and top with egg white.
Scatter each with a little sugar, then bake for 15 minutes until golden. Serve warm.

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