Blueberries and bread, pressed together in a ramekin, become a single-serving summer pudding.
Servings: Makes 4 servings
for Pudding
  • 2 pints (5 to 6 cups) blueberries
  • 6 Tbsp. sugar
  • 1 Tbsp. fresh lemon juice
  • Pinch salt
  • 12 slices soft white bread ' ' or ' ' brioche
for Swiss Meringue
  • 2 large egg whites , room temperature
  • 1/2 cup sugar
  • Pinch cream of tartar
  • 1/4 tsp. vanilla extract
To make pudding: Line four 1/2-cup ramekins with plastic wrap, leaving enough excess to fold over top once filled. In a medium saucepan over medium heat, combine berries and sugar; cook until berries release juices but retain their shape and sugar dissolves, 2 to 3 minutes. Transfer to a bowl and let cool slightly. Stir in lemon juice and salt.

Using a round cutter with a diameter just smaller than the ramekins', cut a circle out of each bread slice. Soak rounds in berry mixture; set aside. Spoon 2 Tbsp. remaining berry mixture into each ramekin; top with a bread round. Repeat twice. Press gently; cover tightly with excess plastic wrap. Place in a baking pan, cover with a tray, and weight with a few cans or an iron skillet. Refrigerate at least 1 hour or overnight.

Preheat oven to 450°. Line a baking sheet with parchment.

To make meringue: Fill a medium saucepan with 1 inch water. Bring to a simmer over medium heat. In a large bowl, combine egg whites, sugar, and cream of tartar. Place bowl in pan (bowl shouldn't touch water); whisk until sugar dissolves and eggs are warm, 2 to 3 minutes. Whip until glossy peaks form, about 5 minutes. Stir in vanilla.

Unwrap puddings, turn out onto baking sheet, and remove plastic wrap entirely; top with a dollop of meringue each. Bake 2 to 3 minutes, until meringue is just brown, and serve immediately.


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