The title of this recipe speaks for itself!
Ingredients (serves 6)
575ml full fat milk
25g butter
½ tsp vanilla extract
100g fresh white breadcrumbs
140g caster sugar
4 eggs, separated
300g raspberries or blackberries (or a mixture of both)
The juice from ½ a fresh lemon
6 tbsp raspberry or blackberry jam
Method
Warm the milk over a medium heat until just before boiling point and immediately remove from the hob. Add the butter, vanilla, breadcrumbs, and 40g of the sugar to the pan, stir well and set to one side for 30 minutes to allow the milk to cool while the breadcrumbs absorb the liquid. Meanwhile, put the blackberries in another pan with the jam and the lemon juice and simmer over a low heat, stirring regularly until the berries have broken down slightly. Remove from the heat and set to one side.
Preheat the oven to 180c/gas mark 5 and lightly grease a baking dish (approx. 20cm x 20cm works well) with a little more butter. Stir the egg yolks into the soaked breadcrumb mixture, pour into the baking dish and bake for 30 minutes until set. Remove from the oven and turn the heat down to 160c/gas mark 2.
Whisk the egg whites to stiff peaks (an electric whisk is your best friend here!) adding the remaining 100g sugar a spoonful at a time until all the sugar has dissolved and the meringue is glossy.
Spoon the blackberry mixture over the set custard (spreading right to the edges) and spoon or pipe the meringue over the set custard. Bake for 20-30 minutes or until the meringue has turned golden on top. Serve warm, accompanied by thick cream.