Plum meringue pudding
A lovely old-fashioned English pudding.
- 180g (6oz) sugar
- 1 orange
- 1 cinnamon stick
- 500g (1lb 2oz) victoria plums
- 200g (7oz) stale bread, with no crusts
- 60g (21/4oz) butter
- 2 eggs, plus 2 egg whites
- a squeeze of lemon juice
Place half the sugar in a saucepan with the finely grated zest of the orange, its juice, the cinnamon stick and 150ml (5fl oz) of water. Bring this combination to a simmer and then remove from the heat. Halve and stone the plums, and add them to the syrup. Bring back to the boil and simmer gently for five minutes or until the fruit is just cooked. Preheat the oven to 180°C/350°F/ gas mark 4.
Cut the bread into small cubes and place in a bowl. Drain the fruit and pour its juice over the bread cubes. Leave these to soak for ten minutes. Cream the butter in another bowl. Separate the eggs and add the yolks to the butter. Add the drained fruit to the butter mixture, together with the cubes of bread. Turn this mixture into a shallow ovenproof dish and bake for 35 minutes or until set.
Beat the four egg whites - with a pinch of salt and the squeeze of lemon juice - with an electric whisk to form soft peaks. Continue whisking, adding half the remaining sugar in a slow stream until the mixture forms stiff, shiny peaks. Fold in the remaining sugar. Spoon this meringue on top of the pudding. Turn the oven down to 150°C/300°F/ gas mark 2 and cook for 20 minutes more. Serve warm.