Monmouth pudding

23 February 2018

Saturday Kitchen host Matt Tebbutt shares his recipe for Monmouth pudding, an old-fashioned dessert of leftover breadcrumbs, fruit, cream and meringue.

Standing time

30 minutes

Cooking time

40 minutes




  • 450ml milk
  • Zest of 1 lemon
  • 4 tbls sugar
  • 25g butter
  • 90g breadcrumbs, toasted with a sprinkle of brown sugar
  • 3 large eggs separated
  • 100g of fresh seasonal soft fruit or homemade jam


We live in Monmouthshire and my wife’s mother used to make this pudding for her when she was small, and now it’s a favourite with my children. Very easy and great fun to make.

Pre heat the oven to 150C

Simmer the milk, lemon zest, 1tbls of the sugar & butter. Stir in the toasted breadcrumbs and leave to stand for 30 minutes.

Then stir in the egg yolks & pour the mix into a serving dish. Bake in the preheated oven for 25-30 minutes until just set. Remove from the oven.

Raise the oven temperature to 180C. Scatter the mixture in the dish with the soft fruit or spread the jam over.

Whisk the egg whites until they form firm peaks. Fold in the remaining 3tbls sugar and whisk again until stiff. Spoon over the dish and put in the oven for 10-15 mins until golden.

Serve warm.

Be a Star, Bake a Cake

MattTebbutt has donated his Monmouth pudding recipe to Bowel Cancer UK’s fundraising campaign Be a Star, Bake a Cake. Raise money for a good cause and help raise awareness of bowel cancer symptoms by hosting a cake sale at work or at home during Bowel Cancer Awareness Month in April. Order your free pack today.

Visit our desserts section for more delicious recipe ideas

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