Got a glut of blackberries? Whether homegrown, foraged or shop-bought, you must try this blackberry twist on a classic British dessert, crowned with meringue
Prep:20 mins
Serves 6 – 8
575ml milk25g butter, plus extra for the dish½ tsp vanilla extract100g fresh white breadcrumbs1 lime, zested, ½ juiced140g caster sugar4 eggs, separated300g blackberries6 tbsp blackberry jam
STEP 1Warm the milk in a small pan over a low heat until steaming – don’t boil. Remove from the heat and stir in the butter, vanilla, breadcrumbs, lime zest and 40g of the sugar. Leave to soak for 30 mins until the breadcrumbs have absorbed the liquid and the mixture has cooled. Once cool, stir in the egg yolks.STEP 2Heat the oven to 180C/160C fan/gas 4 and butter a medium-large baking dish (ours was 22cm). Tip the soaked breadcrumbs into the dish and bake for 30 mins until set.STEP 3Meanwhile, put the blackberries in a pan with the jam and lime juice, and simmer over a low heat until the berries have broken down slightly. Remove from the heat and set aside.STEP 4Spoon the blackberry mixture over the set custard, and spread to the edge as best as you can. Turn the oven down to 160C/140C fan/gas 2.STEP 5Whisk the egg whites to stiff peaks using an electric whisk, then whisk in the remaining 100g sugar, a spoonful at a time, until all the sugar has dissolved and the meringue is glossy. Spoon or pipe the meringue over the blackberry mixture and bake for 20-30 mins more until golden. Serve warm.
