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Cherry Pudding

Fresh cherries should be used for this pudding as canned ones would be too sweet.


1 lb red cherries (stoned)
2½ tablespoons caster sugar
½ pint milk
3 oz fresh white breadcrumbs
2 egg yolks
Grated rind of ½ lemon

For meringue topping

2 egg whites
4 oz caster sugar

6-inch diameter (No. 2 size) soufflé dish


Set oven at 350°F or Mark 4. Place cherries in a pan, add a light sprinkling of sugar, cover and set on low heat for 2-3 minutes.

Meantime scald milk, pour on to the breadcrumbs and after 5 minutes stir in the egg yolks, remainder of sugar and grated lemon rind. Add the cherries, draining away any juice, and turn mixture into dish; stand it in a bain-marie and cook in the pre-set oven until just set (ap­proximately 30-40 minutes). Remove the pudding from the oven and turn heat down to 300°F or Mark 2.

To prepare meringue topping; whip egg whites to a firm snow, then beat in 1 teaspoon of the weighed sugar. When the whites are quite firm, quickly fold in the remaining sugar. Pile meringue mixture on top of the pudding, dust with a little extra caster sugar, leave for 4-5 minutes, then put pudding into the oven for 30 minutes. Serve hot or cold with fresh cream.

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