Monmoth Pudding

  • 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





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.

Ready Prepared
Crème fraîche.

Listed in the Sweet Sauce section of the website.

Raspberry Sauce