Strawberry Meringue Pudding

Ingredients

• a dish with puff-paste
• a layer of strawberry jam
• two ounces of butter
• half a pint of milk
• one ounce of sugar
• the yolks of two eggs
• a tablespoonful of castor sugar

Method

1. 1

   Line a dish with puff-paste, spread with strawberry jam, pour in custard made with butter, milk, and sugar.

2. 2

   Add egg yolks when nearly cold, bake for one hour, whip egg whites with sugar, add on top, and bake for a minute to set.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 24. The excerpt below is the record exactly as published.

Strawberry Meringue Pudding. Line a dish with puff-paste ; at the bottom of the dish spread a layer of strawberry jam ; pour in a custard made with two ounces of butter stirred over a fire till quite smooth, adding gradually half a pint of milk and one ounce of sugar ; when it is thick (it must not boil) turn it into a basin, and when nearly cold add the yolks of two eggs ; put this on the jam and bake one hour ; whip the whites of the eggs quite stiff with a tablespoonful of castor sugar

Cook this with the app: pantry check, scaling, and the assistant.