Queen of Puddings

Mary Berry’s queen of puddings layers breadcrumb custard, fruit jam and a piped meringue topping. The BBC recipe presents it as a retro British pudding, with the golden meringue covering its fruit-and-custard centre.

Full-fat milk is warmed gently with butter, lemon zest and caster sugar. It is slowly whisked into egg yolks, then poured over fresh white breadcrumbs in a buttered dish and left to soak.

The breadcrumb custard bakes in a hot-water bath until set. Separately, fresh mixed summer fruit warms until it releases juice, then cooks with its own caster-sugar portion into a jam-like mixture.

Egg whites are whisked to stiff peaks, and a separate sugar portion is gradually added until the meringue is stiff and shiny. A few spoonfuls of the fruit jam cover the set custard before the meringue is piped over it.

A second bake turns the meringue pale golden and crisp. Berry serves the pudding at once with pouring cream alongside the breadcrumb, fruit and meringue layers.