A glut of blackberries? Jars of leftover marmalade? From luxurious cakes to tangy curries, here are 10 sweet and savoury paths to inspiration
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Royal repast: the queen of puddings. Photography by Yuki Sugiura for the Guardian
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Queen of puddings
Blackcurrant jam or gooseberry compote work well here, as does a boozed-up marmalade (just stir a slug of Scotch into the jar).
Serves 4–6
For the blackcurrant jam
350g blackcurrants
(fresh or frozen)
125g jam sugar
For the base
300ml milk
300ml double cream
Juice and zest of 1 lemon
60g unsalted butter
125g stale white breadcrumbs
2 egg yolks
65g caster sugar
For the meringue topping
3 egg whites
150g caster sugar
