Shirli's Mile High Pudding
Shirli · 1980s · typewriter
Serves 12 servings · 30 min prep · 60 min cook
Some details on this card were ambiguous — see notes.
meringuepuddinglow-fatmake-aheadbain-marie
Ingredients
- 1.1 tablespoon oil
- 2.315 gram castor sugar
- 3.12 egg whites, extra large
- 4.0.5 tablespoon vanilla essence
- 5.0.5 teaspoon cream of tartar
- 6.300 millilitre skim milk, for vanilla yoghurt sauce
- 7.1 vanilla pod, for vanilla yoghurt sauce
- 8.3 egg yolks, for vanilla yoghurt sauce
- 9.3 tablespoon castor sugar, for vanilla yoghurt sauce
- 10.1 cup low fat yoghurt, for vanilla yoghurt sauce
- 11.200 gram cranberries, fresh or frozen; if unavailable use cranberry sauce
- 12.3 tablespoon castor sugar, for cranberry sauce
- 13.1 tablespoon port, for cranberry sauce
- 14.6 tablespoon low fat yoghurt, for cranberry sauce
Method
- 1.Use a 28 cm springform pan. Oil the pan. Dust with 3 teaspoons of the measured castor sugar.
- 2.PRE-HEAT OVEN TO 300°F/150°C.
- 3.Beat the egg whites with the vanilla essence and the cream of tartar, at slow speed, increasing speed slowly till whites become foamy.
- 4.Slowly add the sugar, 1 tablespoon at a time until glossy and good strong peaks form.
- 5.Spoon into the springform pan. Smooth top.
- 6.Place pan in a dish of hot water and put into oven.
- 7.Bake until risen and lightly brown. Should take between 40–60 minutes.
- 8.Cover with waxwrap if browning too rapidly.
- 9.Cool in the tin.
- 10.VANILLA YOGHURT SAUCE: Beat egg yolks with the sugar. Heat milk with the vanilla pod. Add the milk to the eggs and return to pot. Cook, stirring all the time, until the custard coats the spoon. Remove the vanilla pod. If you have not used a pod, add ½ teaspoon vanilla essence at this stage. Strain and cool. Whisk in the yoghurt.
- 11.CRANBERRY SAUCE: Purée the cranberries. Mix through remaining ingredients.
- 12.Unmould dessert onto a nice platter. Serve each slice with a little of each sauce on the side.
Notes
- Metric and imperial quantities listed side by side on the card; metric used as primary.
- 315g castor sugar = 1½ cups (card lists both).
- The meringue is baked in a bain-marie (pan of hot water) at a low temperature — an unusual technique that results in a softer, mousse-like interior rather than a crisp meringue.
- Waxwrap = cling film / plastic wrap.
- If cranberries are unavailable, use canned cranberry sauce.