1 1/4 cup (1/2 pint) 300 ml milk
1 orange
1 tbls (15 g) 1/2 oz butter
1/3 cup (75 g) 3oz castor sugar
2 oz (50 g) fresh breadcrumbs
2 eggs, separated
glace cherries, chopped, to decorate
1 orange
1 tbls (15 g) 1/2 oz butter
1/3 cup (75 g) 3oz castor sugar
2 oz (50 g) fresh breadcrumbs
2 eggs, separated
glace cherries, chopped, to decorate
method
1. Heat together the milk, orange rind and butter. Stir in 25 g (1 oz) sugar and the breadcrumbs. Add the egg yolks.
2. Pour into a buttered 3/4 litre (1 pint) ovenproof dish. Bake in the oven at 1 70°C (325°F) mark 3 for 20 minutes. Remove from the oven and cover with layers of orange slices.
3. Whisk the egg whites until stiff then fold in the remaining 50 g (2 oz) sugar. Pile the meringue over the pudding.
4. Brown quickly in a hot oven, or under the grill, and decorate with cherries.
2. Pour into a buttered 3/4 litre (1 pint) ovenproof dish. Bake in the oven at 1 70°C (325°F) mark 3 for 20 minutes. Remove from the oven and cover with layers of orange slices.
3. Whisk the egg whites until stiff then fold in the remaining 50 g (2 oz) sugar. Pile the meringue over the pudding.
4. Brown quickly in a hot oven, or under the grill, and decorate with cherries.
serving amount
serves 4
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