Boysenberry And Vanilla Meringue Pudding Recipe

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Servings: 1

Ingredients

Cost per recipe $0.42 view details
  • 600 ml Foolproof vanilla custard, made with 5 egg yolks (1pt)
  • 55 gm Fresh white breadcrumbs, (2oz) Grated zest from one lemon
  • 285 gm Fresh boysenberries, (10z)
  • 1 x Vanilla pod
  • 55 gm Caster sugar, (2oz) A squeeze of lemon juice
  • 5 x Egg whites
  • 6 Tbsp. Caster sugar
  • 1 tsp Cornflor
  • 1 tsp Lemon juice
  • 1 Tbsp. Flaked almonds
  • 145 gm Boysenberries, (6oz) Seeds from 1/2 vanilla pod
  • 55 gm Caster sugar, (2oz)

Directions

  1. Set oven to 120 C/240 F/gas mark 1/2
  2. Make the vanilla custard. Sprinkle breadcrumbs and lemon zest into a pretty oven-proof serving dish. Pour over the custard and refrigeratefor 2 hrs till set.
  3. Heat caster sugar in a pan with a squeeze on lemon juice and 2 tbsp water. Split the vanilla pod and scrape out the seeds. Add in half the seeds to a pan and reduce to a syrup. Cold. Add in boysenberries and turn in the syrup to coat them, (save the ones remainding for the sauce).
  4. Spread over the top of the cutard in the dish.
  5. In a perfectly clean bowl whisk the egg whites with a healthy pinch of salt, till they form stiff peaks. Whisk in half the sugar and bring back to stiff glossy peaks. Whisk in two more tbsp sugar and then mix in the cornflour and lemon juice.
  6. Pile meringue on top of the boysenberries in rough peaks - don't attempt to spread the meringue but make sure the boysenberries are completely covered.
  7. Scatter meringue with the remaining sugar and the flaked almonds.
  8. Bake in the pre-heated oven for 25-30 min, till meringue is crisp with light golden brown peaks.
  9. Serve with boysenberry and vanilla sauce.
  10. Boysenberry sauce:Heat the sugar and seeds together with a splash of cool water till the sugar has dissolved to make a vanilla syrup, cold.
  11. Toss the boysenberries in the syrup and press through a medium sieve to remove the seeds and to give a thick and very fresh flavoured sauce.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 492g
Calories 611  
Calories from Fat 40 7%
Total Fat 4.61g 6%
Saturated Fat 0.75g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 416mg 17%
Potassium 518mg 15%
Total Carbs 136.48g 36%
Dietary Fiber 14.0g 47%
Sugars 3.62g 2%
Protein 12.12g 19%
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