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Wednesday, August 19, 2015

Forest Fruits Cloud Pudding

Ingredients

  • Servings: 8
  • for cake:
  • 1 1/4 cups self-rising flour
  • 1 teaspoon baking powder
  • 3/4 cup sugar
  • 1/4 cup water
  • 1 egg
  • 2 tablespoons golden syrup or corn syrup
  • for mixed fruits:
  • 5 cups granny smith apples - cored, peeled and chopped
  • 1/2 cup sugar
  • 1/2 pint fresh or frozen blueberries
  • 1/2 pint fresh or frozen raspberries
  • 1/2 pint fresh or frozen blackberries
  • for fruit syrup:
  • 1/2 cup blueberry nectar
  • 2 tablespoons cherry preserves
  • 2 tablespoons golden syrup or corn syrup
  • for jam spread:
  • 1 1/2 tablespoons raspberry jam
  • for meringue:
  • 3 egg whites
  • 1 pinch salt
  • 1 cup sugar

Recipe

    Cook Time: 1 hr 25 mins

    Ready Time: 2 hrs 40 mins

  • preheat oven to 350 degrees f (175 degrees c). grease bottom and sides of a 9x5x3-inch loaf pan; dust lightly with flour.
  • sift together the flour and baking powder. in a separate bowl, mix together 3/4 cup sugar, 1/4 cup water, the egg, and 2 tablespoons of golden syrup in a mixing bowl. add the sifted dry ingredients. beat with an electric mixer at medium speed until smooth, about 1 minute. pour mixture into prepared loaf pan.
  • bake for 45 minutes until a toothpick inserted into the center comes out clean. cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • place apples and 1/2 cup sugar into a saucepan and add cold water to almost cover the apples. bring to a boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes. drain. stir the berries (drained, if using frozen) into the apple mixture, cover, and set aside.
  • in a small bowl, whisk together the blueberry nectar, cherry preserves, and 2 tablespoons of golden syrup. set aside.
  • cut cake into 8 slices, about 1 inch thick. spread each slice with 1/2 teaspoon raspberry jam. arrange slices on the bottom of an 8-inch square baking pan or casserole, jam side up. drizzle the fruit syrup over the slices. spoon the mixed fruit over the top. set aside.
  • reduce oven temperature to 300 degrees f (150 degrees c).
  • add egg whites to a large glass or metal bowl and whisk until foamy. add a pinch of salt. while continuing to whisk, gradually incorporate 1 cup of sugar, and continue to whip until stiff peaks form. spread the meringue over the fruit to the edges of the pan.
  • bake for 30 minutes until meringue is golden brown.

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