Blackberry Bramble Queen of Puddings

Name: Blackberry Bramble Queen of Puddings
Ingredients: 175 g soft spreadable margarine; 175 g light soft brown sugar; 3 large eggs; 175 g self-raising flour; 10 small orchard stewing apples ((about 700g cooked, stewed weight)); 4 tbsp caster sugar (50g); 500 g fresh blackberries; 4 large egg whites (about 140g); 200 g caster sugar; Icing sugar for dusting; Vanilla gelato, custard, or softly whipped cream (or all three!)

A classic Blackberry Bramble Queen of Puddings with brown butter sponge, stewed apples, juicy blackberries, and a golden meringue topping. The ultimate comfort pudding, perfect for Sunday lunch or gatherings.

Chef’s tips:

Make sure the meringue fully covers the fruit to prevent weeping.
You can prep the fruit layer earlier in the day, but assemble and bake the meringue just before serving for the best texture.

Ingredients

Brown Butter Madeira Sponge

175 g soft spreadable margarine
175 g light soft brown sugar
3 large eggs
175 g self-raising flour

Fruit Layer

10 small orchard stewing apples (about 700g cooked, stewed weight)
4 tbsp caster sugar (50g)
500 g fresh blackberries

Meringue

4 large egg whites (about 140g)
200 g caster sugar

To Serve

Icing sugar for dusting
Vanilla gelato, custard, or softly whipped cream (or all three!)

Method

Heat oven to 180°C / 160°C fan / Gas 4. Grease the baking dish well with butter or margarine.

Make the sponge

Cream margarine and light brown sugar until light and fluffy.
Beat in eggs one at a time. Sieve in the flour and barley mix until combined. Never overwork your flour. Spoon into the prepared dish, level the top.
Bake for 20–25 mins until golden and springy to the touch.

Prepare the apples

While sponge is baking, peel, core, and roughly chop apples.
Place in a saucepan with 2–3 tbsp water, cover, and cook gently until soft and pulpy.
Stir in 4 tbsp caster sugar, then set aside to cool slightly.

Assemble fruit layer

Once sponge is baked, reduce oven to 170°C / 150°C fan
Spread the stewed apple evenly over the warm sponge.
Scatter the blackberries evenly on top.

Make the meringue

Whisk egg whites in a clean, dry bowl until soft, floppy peaks form.
Gradually whisk in caster sugar, a spoonful at a time, until stiff, glossy peaks form.
Transfer to a piping bag fitted with a large round nozzle.
Pipe large rounds over the fruit, lifting the bag sharply after each to create little peaks.

Bake

Return to oven for 18–20 mins until meringue is crisp on the outside and just set inside.

Serve

Dust with icing sugar. Serve warm with gelato, custard, cream — or all three for full comfort-food glory.

Back to recipes

Blackberry and apple Queen of Puddings with toasted meringue topping in a cream baking dish, one slice removed to show the sponge and fruit filling inside

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