Strawberry Meringue Pudding Recipe
Recipe Ingredients
1 text only
Recipe Preparation
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.
Servings: 6
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Strawberry Meringue Pudding Recipe - more haute cuisine from Recipes 4u
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This Strawberry Meringue Pudding Recipe is one of our Dessert Recipes, which are collected from submissions from our readers and public domain sources. Of course, as there are more than 50,000 recipes in the collection it is not practical to prepare and test every recipe in the collection, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, let us know.
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