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115Total Time
30Prep Time
45Bake Time

Blackberry Monmouth pudding

2 Reviews

About the bake

Monmouth pudding from the town of Monmouth in Wales, was particularly popular during Victorian times. It consists of bread, milk and freshly cooked fruit.

115Total Time
30Prep Time
45Bake Time


  1. Step 1:

    Place 300g blackberries in the bottom of a 1.5 litre ovenproof dish.

  2. Step 2:

    Add the breadcrumbs and the light muscovado sugar to a large frying pan and toast over a gentle heat, stirring all the time until golden, and place in a bowl and cool.

  3. Step 3:

    Heat the milk, cream, butter and 45g of the golden caster sugar in a pan until simmering, then pour over the breadcrumbs, stir and leave for 30 minutes to cool.

  4. Step 4:

    Preheat the oven to 150C,(fan 130C, gas mark 2).

  5. Step 5:

    Whisk the egg yolks until pale and fluffy and then mix through the breadcrumb mixture with the lemon extract. Don’t worry the mixture will resemble thick porridge at this stage.

  6. Step 6:

    Spread over the blackberries and bake in the preheated oven for 40 minutes until the pudding has risen and just set.

  7. Step 7:

    Remove from the oven and increase the oven to 180C (fan 160C, gas mark 4).

  8. Step 8:

    Warm the jam slightly and then gently spoon the jam over the breadcrumb mixture being careful not to tear it.

  9. Step 9:

    Whizz the remaining blackberries in a food processor and sieve to remove the pips.

  10. Step 10:

    Beat the egg white until stiff then very gradually add in the remaining golden caster sugar.

  11. Step 11:

    Spoon the meringue on top of the pudding, and spread out to the edges forming some peaks.

  12. Step 12:

    Spoon on dollops of the blackberry purée and swirl through to make a marble effect using a cocktail stick and bake for 8 minutes or until golden. Serve with crème fraiche.


    • 400g Blackberries
    • 150g Breadcrumbs
    • 2 tbsp Billington's Unrefined Light Muscovado Sugar
    • 250ml Milk (whole)
    • 100ml Double cream
    • 30g Butter (salted)
    • 125g Billington's Unrefined Golden Caster Sugar
    • 4 Egg(s) (free range) (large, separated)
    • 1 tsp Lemon extract
    • 175g Blackberry jam
    •  Crème fraîche (to serve)

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