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Savoy Pudding

ingredients

serves 4
fat for greasing
40 g (1 1/2 oz) cut mixed peel
125 g (4 1/2 oz) stale plain cake, finely crumbed
3 Tbsp (40 g) l 1/2 oz melted butter
1 1/4 cup (1/2 pint) 300 ml milk
3 tbsp (60 ml) sweet sherry
2 eggs, separated
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)

method

1. Grease a 75 ml (1 1/4 pint) pie dish.

2. Chop the mixed peel even more finely and put into a mixing bowl.

3. Add the cake crumbs, melted butter, milk and sherry to the chopped peel.

4. Stir in the egg yolks and beat thoroughly. Leave to stand for 15 minutes.

5. Set the oven at 160°C (325°F) gas 3.

6. Pour the pudding mixture into the prepared pie dish and bake for 35 - 40 minutes until lightly set.

7. Remove from the oven and lower the oven temperature to 120°C/ 250°F/gas 1/2.

8. In a clean, grease-free bowl, whisk the egg whites until stiff.

9. Add half the sugar and whisk again.

10. Fold in all but 30 ml (2 tbsp) of the remaining sugar, then pile the meringue on top of the pudding, making sure it is completely covered.

11. Arrange in decorative peaks and sprinkle with the remaining sugar.

12. Return the pudding to the oven for 40 - 45 minutes until the meringue is set.

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