Strawberry Meringue Pudding

6 Servings

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Strawberry Meringue Pudding Ingredients

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Instructions for Strawberry Meringue Pudding

This is an Australian recipe circa 1950 (cakes and puddings always were Australias forte) which deserves a revival. At the time, most homes always had a supply of cake and biscuits on hand, so cake and biscuit crumbs were a by-product which needed a use. Nowadays you will probably have to buy a plain cake to obtain the crumbs. The recipe is hardly for weight-watchers but, even so, is quite low in fat. Preheat the oven to 190C. Hull 3 cupfuls of strawberries and slice them into an oven dish. Sift over them half a cup of icing sugar. Heat one cup of milk. Separate 2 eggs, beat the yolks and stir into the milk off the heat. Add 1 cup of cake or sweet biscuit crumbs and spread the mixture over the strawberries. Bake for 20 to 25 minutes. Meanwhile beat the 2 egg whites until stiff then fold in 4 tablespoons of castor sugar. Remove the pudding from the oven and pile this meringue on top of it in peaks, or swirls. Bake in a slow (130C) oven for 15 to 20 minutes. Makes 6 servings. Posted by Stephen Ceideberg; November 17 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: StrawberryCuisine: Uncategorized