|
Plums
Plum meringue pudding. (it sounds complicated – it isn’t !)
1lb plums
3oz
juice and grated rind of ½ orange ¼ pt water
6oz white bread minus crusts 1 tsp cinnamon
2 oz butter 2 egg yolks
for meringue: 2 egg whites 3 oz caster sugar
Halve and stone the plums. Make a syrup by putting the sugar, orange juice and water in a pan together and adding the plums and the grated orange rind. Simmer very, very gently till just cooked. Meanwhile cut the bread into ½ inch cubes. Drain the fruit, pour the hot syrup over the bread cubes and leave to soak for about 10 minutes. Cream the butter, beat in the egg yolks and mix with the drained fruit, the soaked bread and the cinnamon. Turn into a buttered oven-proof dish and bake in the oven 180C/350F for 30/35 minutes till set. Beat the egg whites till stiff, fold in the sugar and pile the meringue on top of the pudding. Cook in a cool oven 150C/300F for 20 minutes until meringue is set and golden.
Back
to
recipes
|
