Plum Meringue Pudding

Name: Plum Meringue Pudding
Ingredients: 3/4 cup sugar; 1 None orange, zested and juiced; 1 2/3 lbs plums, halved and pitted; 6.5 oz day-old bread, crust removed, cut into 1/2 inch cubes; 4 tbsp butter; 2 None large eggs, separated; 1 tsp cinnamon

7 ingredients

5 steps

Ingredients

3/4 cup sugar
1 None orange, zested and juiced
1 2/3 lbs plums, halved and pitted
6.5 oz day-old bread, crust removed, cut into 1/2 inch cubes
4 tbsp butter
2 None large eggs, separated
1 tsp cinnamon

Directions

1

Preheat the oven to 350°F. Grease six 1/4 cup souffle dishes.
2

In a saucepan, mix half of the sugar, the orange zest and juice with 1/2 cup of water. Stir over low heat until the sugar dissolves. Increase heat and bring to the syrup to a boil, without stirring, for 5 mins. Add the plums and simmer for 5-10 mins, until just tender.
3

Place the bread in a bowl and pour over the plum cooking syrup, reserving the plums. Set aside to soak for 5 mins.
4

Beat the butter until pale and creamy. Add the egg yolks, beating well. Beat in the bread and cinnamon, then fold in the plums. Spoon the mixture into molds and bake for 20 mins, until set. Reduce the heat to 300°F.
5

Meanwhile, beat the egg whites until firm peaks form. Beat in the remaining sugar until the mixture is thick and glossy. Spoon meringue over the pudding and return to the oven to bake for 10 mins, until the meringue sets. Serve.