Optional Breadcrumb Baking

• The first ingredient you bake for a Monmouth pudding is the breadcrumb and sugar mixture. Combine the breadcrumbs and brown sugar, then bake at 250 degrees Fahrenheit until the crumbs are toasted and the sugar is slightly melted, which takes about 10 minutes. Some recipes do not require toasting the breadcrumbs before combining them with the other custard ingredients, but doing so will add a greater depth of flavor to the finished pudding. Once you are done toasting the breadcrumbs, increase the oven temperature to 300 F.

Completing the Custard Before Baking

• The custard base ingredients need to be heated over medium heat and thoroughly combined. After stirring the breadcrumbs into this mixture, set it aside for 30 minutes, to allow it to thicken and cool. Once it has set, incorporating whisked egg yolks into the milk mixture is the last step before the custard is ready to bake.

Baking the Custard

• The second bake is for the custard, which is the most important bake for a Monmouth pudding. The custard should be poured into a buttered baking dish and baked for 25 minutes, or until it rises and a toothpick inserted in the center comes out clean. After you remove the custard from the oven, increase the heat to 350 F. The custard can then be allowed to cool while you prepare the meringue and add the fruit topping.

Browning the Meringue

• The final round of baking is intended to set and brown the meringue. While the meringue is mixing, add the fruit layer onto the cooled custard. Jams, sliced fruits or berries are traditional additions to this dessert. Spread the meringue decoratively over the fruit. Return the dish to the oven and bake for another 10 minutes. Once the meringue peaks are golden brown, remove the pudding from the oven. Monmouth pudding should be served hot.

Alternative Baking Method

• Some recipes call for baking the pudding for 30 minutes at 325 F, then leaving the oven at 325 F to bake the meringue, which takes 15 minutes at this temperature. Maintaining a steady temperature may be a better option if you have a finicky oven that takes a long time to heat up. Keeping the temperature higher during the pudding bake and lower for the meringue may result in a slightly longer overall bake time, but should otherwise turn out the same.