Black Forest Meringue Pudding
Black Forest Meringue Pudding has a fruity custard base with a light meringue topping.
Servings: 4 servings
Ingredients
For the pudding:
- 80 g white bread, grated
- 300 ml milk
- 3 egg yolks
- 450 g frozen Black Forest fruit - defrosted
- 60 g caster sugar
For the meringue:
- 3 egg whites
- 150 g caster sugar
Equipment
Instructions
Preparation:
- Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Make the breadcrumbsEasiest in a food processor, otherwise use a grater
- Scald the milk. Bring it to just below boiling point. About 3 minutes on HIGH in the microwave
- Separate the eggs, putting the whites into a large bowl for whisking later
- Put the fruit into a sieve or colander and leave to drain
- Boil a kettle of water
For the pudding:
- Put the breadcrumbs in the souffle dish and pour the milk over
- After 5 minutes stir in the sugar and egg yolks. Add the drained fruit and carefully mix in
- Put the dish in a bain marie and cook for 30 minutesA bain marie is a dish of hot water used when cooking custards. It protects the pudding from too fierce a heat. It's often easier (and safer) to add the hot water once the bain marie is in the oven
- Remove the pudding from the oven and reduce the heat to 150°C/ 130°C fan/ gas mark 2/ 300°F
For the meringue:
- Whisk the egg whites to a firm snowThey will be dry and form soft peaks
- Add a tablespoon of sugar and whisk in. Repeat until all the sugar has been added
- Pile the meringue on top of the pudding
- Cook for 30 minutes (you don't need the bain marie).
Notes
Everyday Cooks tip:
To prepare the pudding an hour ahead of time:
- Make the base and cook for 25 minutes
- Remove from the bain marie
- 40 minutes before serving, cook the pudding for 5 minutes at 140°C while you make the meringue
- Pile on the meringue and cook as before