Ingredients

• 300ml/½ pint double cream
• ½ tsp vanilla extract
• 1-2 tbsp sucralose sugar-substitute
• 2 free-range eggs
• 1 free-range egg yolk
• 2 tbsp breadcrumbs
• 150g/5oz mixed berries
• 2 tbsp sucralose sugar-substitute
• 2 free-range egg whites
• 2 tbsp sucralose sugar-substitute

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Gently heat the cream
• vanilla extract and 1-2 tablespoons of sugar-substitute in a saucepan
• stirring all the time so the sugar-substitute dissolves but the mixture does not boil.
• Crack the two eggs and one yolk into a heatproof bowl and whisk. Stir the breadcrumbs into the warm cream mixture. Gently pour the cream mixture onto the eggs
• whisking all the time.
• Pour the mixture into four heatproof ramekins. Place the ramekins into a deep roasting tray and fill the tray with water until it reaches halfway up the side of the ramekins (this is called a bain-marie). Transfer to the oven and bake for ten minutes or until the puddings are set.
• For the coulis
• place the berries and sugar-substitute into a pan and gently heat
• stirring so the sugar-substitute dissolves and the fruit softens. After five minutes
• take off the heat and blend with a stick blender. Pass through a sieve into a clean pan. Set aside.
• For the meringue
• whisk the egg whites in a clean bowl until they form soft peaks. Add one tablespoon of sugar-substitute and whisk again for one minute
• then add the other tablespoon of sugar-substitute. Whisk until the meringue is glossy.
• When the puddings are cooked
• spoon a layer of the coulis over the puddings then pipe or spoon the meringue on top. Return to the oven for 5-6 minutes or until the meringue begins to turn brown. Serve hot.