This surprisingly healthy pud uses fruit, milk, eggs and just a little bit of flour to create a hearty, healthy pud that's perfect for using up a glut of raspberries.
- 280g raspberries
- 280g stoned cherries
- 200ml milk
- 2 eggs, separated
- 1 tbsp. plain flour
- 1 tsp. vanilla
- 4 tbsp. sugar
- 1 tbsp. lemon juice
Whisk the egg yolks with half the sugar until pale and fluffy, then whisk in the flour to form a paste. Heat the milk until just under boiling point with the vanilla, then leave to infuse for a little while. Gradually whisk the warm milk into the paste until smooth, then pour into a clean saucepan and cook for 5 minutes or until thickened.
Sieve into a bowl then leave to cool. Whisk egg whites until stiff peaks form, then gradually whisk in the rest of the sugar until glossy.
Stir the lemon juice into the custard, then gradually fold the meringue into the custard. Scatter the fruit into a baking dish, grill for 5 minutes, dollop on the topping then grill for a further 3-4 minutes over a medium heat or until golden. Serve warm.