Wild Blueberry Queen of Puddings

by Stefan Kölsch

A pudding fit for a queen!


200-250g ready-made Sponge Cake (can include sponge fingers, Madeira or marble cake)
250g Wild Blueberries (defrosted or semi-defrosted)
2 Egg Whites
1 pinch of Salt
80g Caster Sugar

Wild Blueberry Queen of Puddings


Preheat oven to 160ºC/ Fan 150ºC/Gas 3.

Cut the sponge into ½cm thick slices. Use half of these slices to line a medium sized rectangular oven dish. Scatter the frozen Wild Blueberries on top, ensuring an even coverage, then enclose with the remaining sponge slices. Whisk the egg whites with salt until stiff. Add the caster sugar spoonful by spoonful whilst whisking all the time, until the egg whites are stiff and have developed a nice glossy sheen.

Spread the soft meringue carefully over the top of the sponge, leaving the natural peaks for a rustic look, or piping through a star nozzle for a more decorative texture.

Bake for approximately 18-22 minutes on the lower half of the oven until the meringue peaks turn a golden brown. Take the pudding out of the oven to rest for 5 minutes before serving.

Chef’s tip: Instead of the Wild Blueberries, this recipe works equally well with Apple Slices or Apricot Halves.

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