5 sep

Alpine Pudding

Mrs TR McCracken, Harefield

SERVES 8

240 g (4 cups, lightly packed) fresh breadcrumbs

500 ml (2 cups) milk

2 eggs, separated

55 g (¼ cup) caster sugar, plus extra, for sprinkling

1 teaspoon vanilla essence

85 g (¼ cup) raspberry or other jam

Preheat oven to 180°C. Grease a 1 litre (4 cup) capacity baking dish.

Place the crumbs in the dish. Bring the milk nearly to a simmer in a saucepan. Combine the hot milk in a bowl with the yolks, half the sugar and the vanilla. Pour over the crumb mixture.

Bake for 30 minutes, or until set. Remove from the oven and, while hot, spread the jam over.

Using an electric beater, whisk the egg whites in a bowl until firm peaks form. Gradually add the remaining sugar and a pinch of salt and whisk until the sugar has dissolved and the mixture is thick and glossy. Spoon the whites over the pudding and sprinkle with a little extra sugar.

Bake for 20 minutes, or until the meringue is light golden.