Blackberry Queen of Puddings with Zesty Lime

In a small saucepan, warm the milk over low heat until it is steaming, but do not let it reach a boil. Remove from the heat and stir in the butter, vanilla extract, fresh breadcrumbs, lime zest, and 40g of the caster sugar. Let the mixture sit for 30 minutes to allow the breadcrumbs to absorb the liquid and the base to cool down.

Preheat your oven to 180°C (160°C fan/gas 4). Generously butter a medium-large baking dish (approximately 22cm). Once the breadcrumb mixture has cooled, stir in the egg yolks until well combined. Pour the mixture into the prepared dish and bake for 30 minutes or until the custard is set.

While the base is baking, prepare the fruit layer. Combine the blackberries, blackberry jam, and lime juice in a pan. Simmer over low heat, stirring occasionally, until the berries have softened and broken down slightly. Remove from the heat and set aside.

Once the custard base is set, remove it from the oven. Carefully spoon the blackberry mixture over the top, spreading it evenly to the edges. Reduce the oven temperature to 160°C (140°C fan/gas 2).

In a clean bowl, whisk the egg whites using an electric mixer until they form stiff peaks. Gradually add the remaining 100g of caster sugar, one tablespoon at a time, whisking constantly until the meringue is thick, glossy, and the sugar has completely dissolved. Spoon or pipe the meringue over the blackberries and bake for another 20-30 minutes until the peaks are golden brown. Serve warm.