Queen of puddings







Cook Time

45-50 Min


  • 50g/2oz dark chocolate (at least 70% cocoa solids), broken into small pieces
  • 500ml/18fl oz chocolateflavoured milk
  • 100g/4oz fresh white breadcrumbs
  • 100g/4oz caster sugar
  • 2 eggs, separated
  • 4 tablespoons black cherry jam
  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Put the chocolate and milk in a saucepan. Heat gently, stirring until the chocolate melts. Bring almost to the boil. Remove the pan from the heat.
  • Put the breadcrumbs in a large bowl with 25g/1oz of the sugar. Pour in the chocolate mixture and mix well. Beat in the egg yolks. Spoon the mixture into a 1.2-litre/2pt pie dish. Bake in the oven for 25–30 minutes until set and firm.
  • Whisk the egg whites in a large bowl until standing in soft peaks. Gradually whisk in the remaining sugar, and whisk until you have a thick meringue. Spread the jam over the baked chocolate base and pile the meringue on top.
  • Return the pudding to the oven for about 15 minutes. Serve immediately.
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