Monmouth pudding

Here a classic pudding, popular in Victorian times, is given a new look with fresh raspberries rather than the traditional jam. The texture of the pudding is beautifully light due to the addition of fresh breadcrumbs and whisked eggwhites.

Monmouth pudding


  • 200 ml low–fat milk
  • 200 g fresh white breadcrumbs, preferably made from day–old bread
  • 1 tablespoon (20 g) unsalted butter, softened and diced
  • grated zest of 1 lemon
  • 125 g raspberries
  • ⅓ cup (80 g) caster sugar
  • 2 eggs, separated
  • 1 eggwhite
  • sifted icing sugar, to dust
  • Raspberry sauce
  • 125 g raspberries
  • 1 tablespoon icing sugar, sifted


  1. Preheat the oven to 140°C.
  2. Heat the milk until scalding hot, but not quite boiling.
  3. Put the breadcrumbs into a large, heatproof bowl and pour over the hot milk.
  4. Stir in the butter and lemon zest, then leave to cool for 10–15 minutes, or until the crumbs have absorbed the milk.
  5. Meanwhile, put the raspberries in a mixing bowl.
  6. Sprinkle over 30 g of the caster sugar and mash with a fork to make a thick, rough mixture.
  7. Spread the mixture over the bottom of a lightly buttered 1.
  8. 2 litre baking dish.
  9. Stir the egg yolks into the cooled breadcrumb mixture.
  10. Put the 3 eggwhites into a clean bowl and whisk until stiff peaks form, then whisk in the remaining caster sugar.
  11. With a large metal spoon, gently fold the eggwhites into the breadcrumb mixture.
  12. Spoon the breadcrumb mixture on top of the raspberries.
  13. Bake for 40–45 minutes, or until the pudding is set and lightly golden.
  14. Meanwhile, make the sauce.
  15. Purée the raspberries by pressing them through a nylon sieve.
  16. Stir in the icing sugar, then pour into a jug.
  17. Remove the pudding from the oven and leave to cool slightly, then dust the top with icing sugar.
  18. Serve warm, with the raspberry sauce.

Serves 4
Preparation: 25 minutes
Cooking: about 1 hour


Milk, Eggs and Cheese

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