fat for greasing
3 oz (75 g) soft white breadcrumbs
3 tbsp (60 ml) marmalade
7 fl oz (200 ml) milk
2 tbsp (25 g) 1 oz butter
2 eggs, separated
1/3 cup (75 g) 3oz castor sugar
3 oz (75 g) soft white breadcrumbs
3 tbsp (60 ml) marmalade
7 fl oz (200 ml) milk
2 tbsp (25 g) 1 oz butter
2 eggs, separated
1/3 cup (75 g) 3oz castor sugar
method
1. Grease a 750 ml (1 1/4 pint) pie dish.
2. Set the oven at 140°c (275°f) gas 1.
3. Spread the breadcrumbs out on a baking sheet and put into the oven to dry off slightly.
4. Warm the marmalade in a small saucepan, then spread half of it over the base of the prepared pie dish.
5. Warm the milk and butter in a second saucepan.
6. Meanwhile put the egg yolks in a bowl and stir in 25 g (1 oz) of the sugar.
7. Pour on the warmed milk mixture, stirring thoroughly.
8. Add the breadcrumbs, mix thoroughly and leave to stand for 30 minutes.
9. Raise the oven temperature to 160°C ( 325° F) gas 3.
10. Pour half the breadcrumb mixture into the prepared pie dish, spoon on another layer of marmalade, and put the rest of the crumb mixture on top. Smooth the surface, if necessary.
11. Bake for 40 - 45 minutes until the pudding is lightly set.
12. Remove the pudding from the oven, then lower the oven temperature to 120°C (250°F) gas 1/2
13. In a clean, grease free bowl, whisk the egg whites until stiff, add half the remaining sugar and whisk again.
14. Fold in all but 15 ml (1 tbsp) of the remaining sugar, then pile the meringue on top of the pudding mixture, making sure it is completely covered.
15. Draw the mixture into peaks and sprinkle with the reserved sugar.
16. Return to the oven for 40 - 45 minutes until the meringue is set and the tops of the peaks are brown,
Serve at once.
2. Set the oven at 140°c (275°f) gas 1.
3. Spread the breadcrumbs out on a baking sheet and put into the oven to dry off slightly.
4. Warm the marmalade in a small saucepan, then spread half of it over the base of the prepared pie dish.
5. Warm the milk and butter in a second saucepan.
6. Meanwhile put the egg yolks in a bowl and stir in 25 g (1 oz) of the sugar.
7. Pour on the warmed milk mixture, stirring thoroughly.
8. Add the breadcrumbs, mix thoroughly and leave to stand for 30 minutes.
9. Raise the oven temperature to 160°C ( 325° F) gas 3.
10. Pour half the breadcrumb mixture into the prepared pie dish, spoon on another layer of marmalade, and put the rest of the crumb mixture on top. Smooth the surface, if necessary.
11. Bake for 40 - 45 minutes until the pudding is lightly set.
12. Remove the pudding from the oven, then lower the oven temperature to 120°C (250°F) gas 1/2
13. In a clean, grease free bowl, whisk the egg whites until stiff, add half the remaining sugar and whisk again.
14. Fold in all but 15 ml (1 tbsp) of the remaining sugar, then pile the meringue on top of the pudding mixture, making sure it is completely covered.
15. Draw the mixture into peaks and sprinkle with the reserved sugar.
16. Return to the oven for 40 - 45 minutes until the meringue is set and the tops of the peaks are brown,
Serve at once.
serving amount
serves 4
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