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Monmouth Pudding Recipe
A regional pudding from Monmouth, in Wales.
It consists of freshly-cooked fruit, which can vary seasonally between apples, peaches, pears, plums and rhubarb cooked over a breadcrumb base, then covered with a meringue mixture.
The amount of sugar you add to the fruit is a matter of personal taste.
For 4 people:
90g/3 oz Caster Sugar25g/1 oz Unsalted Butter
the zest of 1 Unwaxed Lemon
450g/17 fl oz Milk
180g/6 oz fresh Breadcrumbs
3 medium Eggs, separated
210g/7 oz of your chosen fruit, (peeled weight) - chopped and cooked until slightly soft with a little water and caster sugar
1. Put 25g/1 oz of the sugar, the butter, lemon zest and milk into a saucepan and bring to the boil – remove it from the heat. Immediately stir in the fresh breadcrumbs and leave to stand for 10 minutes. Stir in the egg yolks, then put this mixture into 1 big or 4 smaller ovenproof dishes.
2. Heat the oven to 160ºC/325ºF/Gas 3.
3. Whether large or small, bake your bowl/bowls for 30 minutes, then remove from the oven.
4. Cover the breadcrumb mixture with the semi-cooked fruit and its liquid.
5. Whisk the egg whites until they’re stiff, then fold in remaining sugar and spoon the mixture over the fruit.
6. Return the bowl/bowls to the oven for a further 15 minutes for individual bowls, 20 for one large bowl.
Serve hot or warm.