Monmouth Pudding
Ingredients
- 200 ml (7 fl oz) semi-skimmed milk
- 200 g (7 oz) white breadcrumbs.
- 20 g (3/4 oz) unsalted butter, softened and diced.
- grated zest of 1 lemon
- 125 g (4 1/2 oz) raspberries
- 85 g (3 oz) caster sugar
- 2 eggs, separated
- 1 egg white
- sifted icing sugar to dust
- Raspberry sauce
- 125 g (4 1/2 oz) raspberries
- 1 tbsp icing sugar, sifted
Method
1. Preheat the oven to 140°C (275°F, gas mark 1). Heat the milk until scalding hot, but not
quite boiling. Put the breadcrumbs into a large, heatproof bowl and pour over the hot milk.
Stir in the butter and lemon zest, then leave to cool for 10-15 minutes or until the crumbs
have absorbed the milk.
2. Meanwhile, put the raspberries in a mixing bowl. Sprinkle over 30 g (1 oz) of the caster
sugar and mash with a fork to make a thick, rough mixture. Spread over the bottom of a
lightly buttered 1.2 litre (2 pint) baking dish.
3. Stir the egg yolks into the cooled breadcrumb mixture. Put the 3 egg whites into a clean bowl
and whisk until stiff peaks form, then whisk in the remaining 55 g (2 oz) caster sugar. With
a large metal spoon, gently fold the egg whites into the breadcrumb mixture.
4. Spoon the breadcrumb mixture on top of the raspberries. Bake for 40-45 minutes or until the
pudding is set and lightly golden.
5. Meanwhile, make the sauce. Purée the raspberries by pressing them through a nylon sieve. Stir
in the icing sugar, then pour into a serving jug.
6. Remove the pudding from the oven and leave to cool slightly, then dust the top with icing
sugar. Serve warm, with the raspberry sauce.
Accompaniments
Ready Prepared
Cream.
Crème fraîche.
Prepared
Listed in the Sweet Sauce section of the website.
Raspberry Sauce
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Monmouth Pudding 
