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Fruity Meringue Pudding
Soya
Desserts
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500ml Alpro Soya Original alternative to milk
Grated zest of 2 small lemons or 1 large
25g butter/ hard margarine
1-2 tbsp. caster sugar
150g fresh breadcrumbs
3 egg yolks (reserve the whites for the meringue topping)
200g soft fruit, i.e. rasp, strawberries, blueberries (If using defrosted frozen or canned fruit, drain off the excess liquid).
Meringue topping:
3 egg whites
45g caster sugar
Ingredients
500ml Alpro Soya Original alternative to milk
Grated zest of 2 small lemons or 1 large
25g butter/ hard margarine
1-2 tbsp. caster sugar
150g fresh breadcrumbs
3 egg yolks (reserve the whites for the meringue topping)
200g soft fruit, i.e. rasp, strawberries, blueberries (If using defrosted frozen or canned fruit, drain off the excess liquid).
Meringue topping:
3 egg whites
45g caster sugar
Preparation
1
Pre heat the oven to 170ºc fan, 190ºc conventional, Gas 5
2
In a medium saucepan heat the Alpro Soya Original with the lemon zest, butter/ hard margarine and sugar then quickly bring to the boil.
3
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 15-20minutes until the liquid has been absorbed.
4
Add the egg yolks to the dish and stir to combine. And cook uncovered for 30 minutes.
5
Remove from the oven and carefully spread the fruit evenly over the top.
6
To make the meringue; place the egg whites in a grease free bowl and whisk until the egg white forms soft peaks. Gradually add a spoonful of sugar at a time and whisk again until all the sugar has been added.
7
Spread the meringue over the top of the dish and cook for a further 12-15 minutes until the meringue is a light golden colour. Serve immediately
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