Fruity Meringue Pudding

Desserts Summer Desserts

Try this at a pudding club or as a decadent dessert.

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6 Servings

Ingredients

500ml Alpro Soya Original alternative to milk

Grated zest of two small or one large lemon

25g butter/hard margarine

1-2tbsp caster sugar

150g fresh breadcrumbs

3 egg yolks (reserve the whites for the meringue topping)

200g soft fruit; i.e. raspberries, strawberries, blueberries (if using defrosted frozen or canned fruit, drain off the excess liquid)

3 egg whites

45g caster sugar

Method

Pre-heat the oven to 190C conventional. In a medium saucepan heat the Alpro Soya Original with the lemon zest, butter/hard margarine and sugar then quickly bring to the oil
Place the breadcrumbs in the base of a 200cm x 7cm deep round dish and pour the hot liquid over the top. Leave to stand for 15-20 mins until the liquid has absorbed. Add the egg yolks to the dish and stir to combine. And cook uncovered for 30 mins. Remove from the oven and carefully spread the fruit evenly over the top.
To make the meringue, place the egg whites in a grease free bowel and whisk until the egg whites form soft peaks. Gradually add a spoonful of sugar at a time and whisk again until all the sugar has been added.
Spread the meringue over the top of the dish and cook for a further 12-15 mins until the meringue is a light golden colour. Serve immediately.