A luxury queen of puddings, perfect for Easter lunch
Add a little eggs-travagance to the table this Easter Sunday.


I have named this queen of puddings ‘luxury’ as the usual layer of a simple spread of jam has been replaced with a seam of fresh raspberry compote and there are brioche crumbs—rather than the usual plain breadcrumbs—in the custard base. Don’t feel shy of buying the brioche—a supermarket loaf is just fine, here—but please don’t omit the final dredge of caster sugar on the meringue before putting it into the oven as this, truly, will make all the difference to the finished crust.
A luxury queen of puddings (serves 4 - with enough for seconds)
Ingredients
- 450ml milk (full-cream Channel Islands, for preference)
- Grated rind of 1 lemon plus a squeeze of juice
- 250g fresh or frozen raspberries
- 175g caster sugar
- 4 small eggs, separated (I use small Burford Browns as the yolks give a gorgeous golden tint to the custard base)
- 75g brioche crumbs (remove crust before processing to crumbs)
- A little softened butter
- Extra caster sugar for sprinkling over the surface of the meringue
Method
Warm the milk with the lemon rind, then remove from the heat, cover and leave to infuse for 30 minutes. Put the raspberries in a small, stainless-steel saucepan with 25g of the given weight of sugar and a squeeze of lemon juice.
Slowly heat until the fruit’s juices begin to run, then quietly simmer until reduced to a soft mush, with most of the juice having evaporated. Put aside to cool.
Place the egg yolks in a bowl and add 50g of the given weight of sugar. Whisk until pale and creamy, then pour in the lemon-flavoured milk, add a pinch of salt and the brioche crumbs and mix all together thoroughly. Lightly butter a baking dish, pour in the mixture and leave for 15 minutes to allow the crumbs to swell.
Preheat the oven to 180ºC/350ºF/gas mark 4 and bake the pudding in a bain-marie—using tap-hot water—for 25–30 minutes or until set and just firm to the touch. Remove from the bain-marie and leave until quite cold—you can rest it in the fridge to speed up the process, if you like. Reduce the oven temperature to 170ºC/ 325ºF/gas mark 3.
Once the pudding is cold, spoon on the raspberry mixture to cover.
Now, beat the egg whites until stiff and start to add the final 100g of sugar in a thin stream. Continue beating until thick and glossy, then pile the meringue over the raspberry layer. Shape with the back of a spoon into soft peaks and generously sprinkle all over with the extra caster sugar.
Sign up for the Country Life Newsletter
Exquisite houses, the beauty of Nature, and how to get the most from your life, straight to your inbox.
Return the pudding to the oven for about 7–10 minutes or until pale golden with a lightly crusted surface. Leave to cool until lukewarm and serve with very cold pouring cream.
Credit: rivington grill recipe
Rivington Grill recipe: green asparagus with soft boiled eggs and brown shrimps
Try their delicious recipe for seasonal asparagus.
-
'The watch is Head Boy of men’s accessorising': Ginnie Chadwyck-Healey and Tom Chamberlin's Summer Season style secrets
When it comes to dressing for the Season, accessories will transform an outfit. Ginnie Chadwyck-Healey and Tom Chamberlin, both stylish summer-party veterans, offer some sage advice.
-
Lewis Hamilton, Claude Monet and the Four Horsemen of the Apocalypse: Country Life Quiz of the Day, April 29, 2025
Tuesday's Quiz of the Day looks back at Lewis Hamilton's first win and ponders on the meaning of greige.
-
Gill Meller's recipe for wild garlic pesto
The appearance of wild garlic is a sure sign that spring is on the way. Make the most of it with this quick and easy recipe for 'intense' pesto.
-
Asparagus and prawn pappardelle with chorizo that sings of Spring
This recipe comes with 'a flavour punch you don't want to miss'
-
Delicious herbs and ices: rosemary ice cream with chocolate brownie
This immensely popular and versatile herb is easily grown in the garden, and pairs with anything from ice cream to chicken.
-
Recipe: Tom Aikens's roast leg of lamb
The arrival of Spring is an grand time of year for all those who love fresh, seasonal food, with the arrival of all the delicious young vegetables and salads. Tom Aikens shares his recipe for roast lamb.
-
How to make rack of lamb with harissa, asparagus and garlic-and-almond sourdough crumbs
Now's the time to enjoy British-grown asparagus.
-
How to make pasta with radicchio, pear, walnut and feta
Radicchio's bitter leaves add interesting flavours to this spring pasta dish.
-
An unbeatable shoulder-of-lamb shepherd's pie recipe ideal for Easter, as dreamed up by the chefs at Fortnum & Mason
If you're looking for a dish that mixes show-stopper with comfort food, this is just ideal.
-
The ultimate 'posh' rhubarb and custard? How to make rhubarb, raspberry and thyme mille-feuille
Here's how to elevate simple rhubarb and custard to something rather smart.