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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Another find from Nan's cookbook. I remember she used to make this all the time when I was younger. I love it now, but when I was younger I used to turn up my nose at this.......funny how things change! Use whatever jam you prefer, I usually use a berry jam, it makes for a nice colour if you use a see through ovenproof dish. Ingredients:
5 slices white bread |
2 tablespoons sultanas |
1 1/2 cups milk, heated |
1 tablespoon sugar |
30 g butter |
1 teaspoon lemon rind, grated |
3 eggs, seperated |
1 tablespoon jam |
2 tablespoons sugar, extra |
Directions:
1. Cut the crusts from the bread and cut the bread into 1cm squares and place in basin with sultana's, hot milk, sugar, butter and lemon rind and stand mixture for 10 minutes.
2. Beat egg yolks into bread mixture and pour into an oven proof or casserole dish.
3. Bake in meoderate oven for 20 to 30 minutes or until set.
4. Spread jam over pudding.
5. Beat egg whites until soft peaks form and then gradually beat in the extra sugar and beat until dissolved.
6. Spoon meringue mixture onto the pudding. spreading the meringue to edge of the dish.
7. (Sprinkle uncooked meringue with a coloured sugar if desired).
8. Bake in moderate oven for 5 to 10 minutes or until meringue is lightly browned.
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