Strawberry meringue pudding

6 servings

Ingredients

Quantity Ingredient
Text Only

Directions

This is an Australian recipe circa 1950 (cakes and puddings always were Australia's 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.

Related recipes