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Monmouth Pudding

May 2, 2012


My mother-in-law has just returned from a three-week trip to America.  To celebrate her home-coming, and a return to the usual child care arrangements, we invited her round for Sunday dinner.  

I was inspired to make Monmouth Pudding after watching Countrywise kitchen on ITV.  It looked delicious and quite easy to make.  I decided that it would be an excellent pudding to follow a slow roasted leg of lamb.

We enjoyed it warm with cream after our roast but to tell you the truth I preferred it the next day, after it had been chilled in the fridge over night.


  • 170g/6 oz fresh breadcrumbs
  • 430 ml15¼ fl oz milk
  • Zest of 1 lemon
  • 2 tbsp sugar
  • 60 g2 oz butter
  • 3 egg yolks, reserving the whites for the meringue
  • 5 tbsp raspberry jam
  • 6 tbsp sugar

Method: How to make Monmouth pudding

1. Mix the milk, sugar, butter and lemon zest.  Bring to the boil. When it has boiled, stir it in to your breadcrumbs.
2. Leave it to cool for 10 minutes.  (If you add the egg yolks to the hot milk straight away they will scramble!)
3. After 10 minutes stir the egg yolks in to the breadcrumb mixture.
4. Place into a pie dish and then spread out the raspberry jam on top.
5. Make the meringue by whisking the egg whites and slowly adding the 6 tablespoons of sugar, until they hold stiff peaks.
6 Spoon the meringue topping on to the pudding and put in the oven at 200C/Gas 6 for approximately 20 minutes until the meringue is nicely browned on top.
7. Serve warm with thick double cream!

If you want to make this delicious pudding take a look at the Countrywise clip to watch it being made.  I did and it turned out well.

Next weekend I’m going to try making a Bakewell Tart.  I can’t wait.



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  1. Oh! I comment here!

    I don’t know what a Monmouth pudding is but it looks more than a 5 pointer to me!

  2. Looks delicious, never heard of it (despite having a Monmouthshire grandmother!) Will definately be trying this 🙂

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