Blackberry And Vanilla Meringue Pudding Recipe

Name: Blackberry And Vanilla Meringue Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 ml Foolproof vanilla custard, made with 5 egg yolks (1pt); 55 gm Fresh white breadcrumbs, (2oz) Grated zest from one lemon; 285 gm Fresh blackberries, (10z); 1 x Vanilla pod; 55 gm Caster sugar, (2oz) A squeeze of lemon juice; 5 x Egg whites; 6 Tbsp. Caster sugar; 1 tsp Cornflor; 1 tsp Lemon juice; 1 Tbsp. Flaked almonds; 145 gm Blackberries, (6oz) Seeds from 1/2 vanilla pod; 55 gm Caster sugar, (2oz)

Servings: persons

600 ml Foolproof vanilla custard, made with 5 egg yolks (1pt)
55 gm Fresh white breadcrumbs, (2oz) Grated zest from one lemon
285 gm Fresh blackberries, (10z)
1 x Vanilla pod
55 gm Caster sugar, (2oz) A squeeze of lemon juice
5 x Egg whites
6 Tbsp. Caster sugar
1 tsp Cornflor
1 tsp Lemon juice
1 Tbsp. Flaked almonds
145 gm Blackberries, (6oz) Seeds from 1/2 vanilla pod
55 gm Caster sugar, (2oz)

1
Set oven to 120 C/240 F/gas mark 1/2
2
Make the vanilla custard.
3
Sprinkle breadcrumbs and lemon zest into a pretty oven-proof serving dish.
4
Pour over the custard and refrigeratefor 2 hrs till set.
5
Heat caster sugar in a pan with a squeeze on lemon juice and 2 tbsp water.
6
Split the vanilla pod and scrape out the seeds.
7
Add in half the seeds to a pan and reduce to a syrup.
8
Cold.
9
Add in blackberries and turn in the syrup to coat them, (save the ones remainding for the sauce).
10
Spread over the top of the cutard in the dish.
11
In a perfectly clean bowl whisk the egg whites with a healthy pinch of salt, till they form stiff peaks.
12
Whisk in half the sugar and bring back to stiff glossy peaks.
13
Whisk in two more tbsp sugar and then mix in the cornflour and lemon juice.
14
Pile meringue on top of the blackberries in rough peaks - don't attempt to spread the meringue but make sure the blackberries are completely covered.
15
Scatter meringue with the remaining sugar and the flaked almonds.
16
Bake in the pre-heated oven for 25-30 min, till meringue is crisp with light golden brown peaks.
17
Serve with blackberry and vanilla sauce.
18
Blackberry sauce:Heat the sugar and seeds together with a splash of cool water till the sugar has dissolved to make a vanilla syrup, cold.
19
Toss the blackberries in the syrup and press through a medium sieve to remove the seeds and to give a thick and very fresh flavoured sauce.

27307

kcal

Calories

Fat

4259

Carbs

196

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 600 ml Foolproof vanilla custard, made with 5 egg yolks (1pt), 55 gm Fresh white breadcrumbs, (2oz) Grated zest from one lemon, 285 gm Fresh blackberries, (10z), 1 x Vanilla pod, and more.

Yes, Blackberry And Vanilla Meringue Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!