Recipes

Queen of puddings

Mary Berry's step-by-step recipe for this retro British pudding of custard, cake and jam topped with soft, chewy meringue.

You will need a 1.4L/2½pt oval ovenproof dish that will fit inside a roasting tin.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the base

For the meringue

For the fruit jam

  • 200g/7oz fresh mixed summer fruits, or 500g/1lb 2oz frozen. (Alternatively you can use raspberry jam if you prefer.)
  • 200g/7oz caster sugar (or to taste)

To serve