A British classic of creamy custard flavoured with raspberries and topped with a billowy meringue topping.


  • For the pudding

  • 1½ pt (850ml) milk

  • 2 oz (60g) butter

  • 6 oz (170g) white breadcrumbs

  • Grated rind of 1 lemon

  • Nutmeg, grated

  • 1½ oz (40g) sugar

  • 6 egg yolks

  • 3 egg whites

  • 2 oz (60g) raspberry jam, melted so it's easier to spread

  • 1 punnet fresh raspberries

  • For the meringue

  • 3 egg whites

  • 4 oz (110g) caster sugar


  • 1.

    Heat the milk with the butter till slightly hot.

  • 2.

    Beat the egg yolks with the whites and the sugar.

  • 3.

    Put the breadcrumbs in a bowl, add the grated lemon zest and a pinch of nutmeg, then gently stir in the milk and butter. Next gently stir in the beaten eggs.

  • 4.

    Pour into a 3 pint buttered pie dish. Place in a roasting tin or bain marie with hot water to halfway up the sides of the pie dish and bake until set (about 20 to 30 minutes) at 180°C/350°F/Gas Mark 4.

  • 5.

    Remove from the oven and spread with jam.

  • 6.

    To make the meringue beat the egg whites with the sugar until stiff. Spread or pipe on top of the pudding and sprinkle with a little more caster sugar.

  • 7.

    Bake in the oven at a temperature of 150°C/300°F/Gas Mark 2 for 15 to 20 minutes. The bain marie is not needed this time.

  • 8.

    Serve warm with raspberries.

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