This comforting pudding is my festive reinterpretation of a classic, inspired by a recipe from Deliaonline but elevated with flavours that truly belong to this time of year. Instead of the usual red fruit jam, I make a bright, tangy cranberry and ginger jam that transforms the whole dish. Its vivid acidity cuts beautifully through the soft, egg-enriched base and the billowy meringue topping, giving each spoonful a balance of sweetness, spice and gentle sharpness.
What I love most about this dessert is the contrast: the creamy breadcrumb custard beneath, the jewel-like layer of jam in the middle, and the golden, cloud-like meringue on top. It feels nostalgic yet refreshed—a pudding perfect for gatherings, for cold evenings, and for those who want something festive without being overly heavy. It serves generously, looks beautiful on the table, and always disappears far more quickly than expected.
Ingredients (serves 10-12)
For the cranberry and ginger jam
- 350g fresh cranberries
- 1 lemon, zest only
- 1 lime, zest only
- 50ml syrup from a jar of stem ginger
- 1 tbsp good honey
- 50ml water
- 150g caster sugar
- A pinch of ground ginger
- 2 pieces of stem ginger
For the base of the pudding
- 1 Ltr full fat milk
- 250g fresh breadcrumbs
- 50g caster sugar
- 1 lemon, zest only
- 40g butter
- ¼ tsp ground ginger
- 6 egg yolks, large
For the topping
- 6 egg whites, large
- 75g caster sugar
- 1 tbsp golden caster sugar for sprinkling
Method
Start by making the cranberry and ginger jam. Add the zest of the lemon and lime to a pan. Add the ginger syrup, water and honey. Stir to incorporate and bring to the boil. Add the cranberries and stir. Cook on a low to medium heat for 10 minutes or until the cranberries have broken down. Add the sugar, stir until the sugar has melted and cook on high heat until thickened. Leave to cool.
Finely chop two pieces of stem ginger and add to the cooled cranberry jam.
To make the pudding base, pour the milk into a saucepan and bring to the boil. Take off from the heat and stir in the breadcrumbs, sugar, lemon zest and butter. Add the ground ginger and give it a final stir. Leave for twenty minutes to allow the breadcrumbs to hydrate.
Pre-heat the oven to 180°C. Lightly beat the egg yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish. Bake in the centre of the oven for 30 – 35 minutes, or until set. Spread the cranberry jam evenly over the cooked base.
Use an electric hand whisk to beat the egg whites until stiff and add the sugar. Whisk again and spoon the meringue mixture over the pudding carefully so as not to leave any gaps.
Sprinkle the meringue with the golden caster sugar and bake for a further 10-15 minutes until the topping is golden brown.
Serve warm from the oven with some chilled cream but equally delicious eaten cold.