Monmouth Pudding

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Servings: 1 Difficulty: Advanced
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A classic Welsh baked pudding with creamy breadcrumbs, sweet jam, and a fluffy meringue topping.
Monmouth Pudding(welsh recipe image

This traditional Monmouth Pudding is a comforting Welsh dessert that layers soft, milk-soaked breadcrumbs with sweet raspberry jam, all crowned with a delicate meringue. The base is rich and custard-like, offering a tender texture that contrasts beautifully with the tart fruit filling. It’s a nostalgic treat perfect for family dinners or weekend brunches. Simple ingredients come together to create a dish that feels both homely and elegant. Serve warm for the best experience, allowing the meringue to melt slightly into the warm pudding beneath.

Monmouth Pudding(welsh recipe image
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Monmouth Pudding

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 927.4

Description

This traditional Monmouth Pudding is a comforting Welsh dessert that layers soft, milk-soaked breadcrumbs with sweet raspberry jam, all crowned with a delicate meringue. The base is rich and custard-like, offering a tender texture that contrasts beautifully with the tart fruit filling. It&# 226;ÂÂs a nostalgic treat perfect for family dinners or weekend brunches. Simple ingredients come together to create a dish that feels both homely and elegant. Serve warm for the best experience, allowing the meringue to melt slightly into the warm pudding beneath.

Ingredients

Directions

  1. Grate the rind from the lemon.
  2. In a saucepan, combine the milk, lemon rind, 1 ounce of sugar, and butter. Bring to a boil.
  3. Pour the boiling milk mixture over the breadcrumbs in a bowl and let stand for 15 minutes to soften.
  4. Separate the eggs, keeping the whites and yolks distinct.
  5. Stir the egg yolks into the cooled breadcrumb mixture until well combined.
  6. Grease an ovenproof baking dish.
  7. Pour half of the breadcrumb mixture into the prepared dish.
  8. Spread half of the raspberry jam over the breadcrumb layer.
  9. Add the remaining breadcrumb mixture on top of the jam.
  10. Spread the remaining raspberry jam over the top layer of breadcrumbs.
  11. Bake in a preheated oven at 325ðF (165ðC) for 40-45 minutes.
  12. While baking, beat the egg whites until stiff peaks form.
  13. Gradually fold the castor sugar into the egg whites to create a glossy meringue.
  14. Spread the meringue over the baked pudding.
  15. Return to the oven, reduced to 300ðF (150ðC), and bake for 20 minutes until the meringue is lightly browned.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 927.4kcal
% Daily Value *
Total Fat 26.6g41%
Saturated Fat 14.3g72%
Cholesterol 55.5mg19%
Sodium 1136.5mg48%
Total Carbohydrate 156.7g53%
Dietary Fiber 11.0g44%
Sugars 41.5g
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe lists "Raspbeny jam" which has been corrected to Raspberry jam.

Ensure the breadcrumb mixture has cooled slightly before adding the egg yolks to prevent scrambling.

If the meringue browns too quickly, cover loosely with foil for the remaining baking time.

This pudding can be served warm or at room temperature.

Keywords: monmouth, welsh, pudding, dessert, breadcrumbs, meringue, raspberry, jam, baked, british, lemon, milk, egg, traditional, comfort
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