There’s nothing not to love about this recipe — it’s got creamy custard, jam and gooey meringue, with crunchy hazelnut sprinkled on top. I usually choose lemon juice when I want to give a pudding some tang, but oranges are just as summery and not as tart, so you can still taste those bursts of cherry. Serves6 peopleSponsoredIngredients30g unsalted butter (plus extra for greasing)80g fresh breadcrumbs (I blitzed a torn-up white loaf)50g chopped toasted hazelnuts300ml whole milk300ml double cream350g golden caster sugar3 cardamom pods, squashed slightlyZest and juice of 1 orange3 egg yolks250g fresh pitted cherries or 500g frozen cherriesZest and juice of 1 lemon3 egg whites01 Heat the oven

Source: The Times July 27, 2021 15:56 UTC