Denise says:

This is a very traditional British dessert consisting of baked breadcrumbs thickened with custard, spread with jam and then topped with meringue. The dessert was probably so called because Queen Victoria enjoyed it!

If you wish to make one large pudding cook the custard for 30 minutes. The meringue will still take 5 -10 minutes.

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 10 people


250ml milk/ soya milk
500ml single cream/ soya cream
1 vanilla pod – split seeds removed
250g blueberries
30ml fruit liquor eg crème de cassis
6 eggs separated
300g caster sugar (divided in half)
200g cake/ bread crumbs
100g blackcurrant jam


1) Preheat the oven to 180 C/ 350 F / GM 4.
2) Heat the milk, cream and vanilla seeds in a pan until almost boiling. Remove from the heat and set aside.
3) Mix the blueberries with fruit liquor and set aside.
4) Whisk the egg yolks and half the sugar until pale.
5) Pour into the reserved milk mixture; add cake crumbs and combine.
6) Divide the mixture between 10 ramekins and transfer to a baking tray.
7) Bake for 15-20 minutes or until set.
8) Mix the jam with a couple of teaspoons of hot water to loosen, then spoon over the set custard.
9) Top with blueberries.
10) Whisk the egg whites with a pinch of salt until thick, then add the remaining sugar to form a glossy meringue.
11) Pipe or spoon in thick swirls on top of the blueberries to cover completely.
12) Return to the oven for about 5-10 minutes or until slightly golden.
13) Serve warm.