Meringue recipes Archives

Cake recipes

Gluten-free lemon-and-coconut-crusted tarts

30 minutes

Afternoon tea

Easy lemon curd and granadilla meringue

15 minutes

Cake recipes

Berry meringue stack

1 hour

Citrusy bread-and-butter pudding

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

12 slices white bread, crusts removed
100 g butter, softened
125 g apricot jam
80 g sultanas or raisins
6 free-range eggs
2 cups cream
2 cups milk
2 t vanilla extract
50 g caster sugar
½ t ground nutmeg
1 cinnamon stick
1 ClemenGold or orange, rind removed

For the version topped with meringue (optional):

3 free-range egg whites
180 g caster sugar

For the ClemenGolds:

3 ClemenGolds
2 T sugar

To serve:

Icing sugar, for dusting

Method

1. Preheat the oven to 180°C.

2. Generously butter the bread on one side, then spread with apricot jam. Sandwich the sliced bread together, then slice diagonally and layer in an ovenproof dish, scattering the sultanas or raisins between each layer.

3. Mix the eggs, cream, milk, vanilla, sugar and nutmeg in a large mixing bowl, then pour over the sandwiched bread.

4. Insert the cinnamon stick into the pudding, top with the ClemenGold or orange rind and allow to stand for 20 minutes, or until the milk is absorbed.

5. Bake for 35–40 minutes or until the edges of the bread are slightly toasted and the centre of the pudding is slightly wobbly.

6. To make the version with meringue (optional):

7. Beat the egg whites using an electric mixer until soft peaks form. Slowly add the caster sugar, a little at a time, and beat until the meringue is stiff and glossy.

8. Spoon the meringue over the pudding and return the dish to the oven to cook for 10 minutes.

9. Peel three ClemenGolds and cut into rounds. Coat with sugar and fry in a pan over high heat for 2 minutes. Serve with the bread pudding.

10. Dust with icing sugar before serving.

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Citrusy bread-and-butter pudding

Citrusy bread-and-butter pudding

Ingredients

Method