Fruity Meringue Pudding

6
1h 15m
Fruity Meringue Pudding

Made with

  • 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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