A creamy baked custard base is topped with mixed berries and then crispy piped meringues on top for the absolute King of Puddings.

For the baked custard layer very gently warm the cream and milk together in a saucepan. Add the lemon zest and 50g of the caster sugar. Stir until dissolved.

Whisk the egg yolks in a bowl. Slowly pour the warm milk onto the eggs whilst whisking.

Crumble the Madeira cake into small pieces and place in the base of a 1litre ovenproof dish. Pour the custard over the top and leave to stand whilst the custard absorbs the crumbs. Place the dish in a large roasting tin and pour boiling water into the roasting tin until it comes up to half way up the side of the dish. Place carefully in the oven and bake for 30 minutes until the custard has set.

Meanwhile place the berries in a saucepan with 50g of the sugar and cook gently until the fruits burst and release their juices. Cook for 8 minutes until thickened and syrupy. Set aside to cool.

Finally for the meringue whisk the egg whites using an electric hand whisk and slowly add the remaining caster sugar a tablespoon at a time whisking all the time until you have a stiff and shiny mixture.

Spoon the cooled berries on top of the custard and then either spoon or pipe the meringue on top.

Bake for 10 – 15 minutes until the meringue is golden and crisp. Serve warm with pouring cream.


  • 225 ml double cream
  • 225 ml full fat milk
  • 1 lemon grated zest
  • 275 g caster sugar
  • 3 large free range eggs, separated
  • 450 g mixed BerryWorld berries such as raspberries, blueberries, blackberries and strawberries
  • 75 g Madeira cake


per 100g Per Serving
Energy (KG) 865 2048
Energy (kcal) 207 490
Fat (g) 10.5 24.8
Saturated Fat (g) 6 14.2
Carbohydrates (g) 27.1 64.1
Fibre (g) 1.4 3.3
Sugar (g) 23.6 55.9
Protein (g) 2.7 6.3
Salt (g) 0.1 0.2