Forest Fruits Cloud Pudding
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
44
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.25 cups
Flour (self-rising)1 tsp
Baking Powder1 cup
Sugar1 cup
Water1
Egg2 tbsps
Golden Syrup2 tbsps
Cherry Preserve1.5 tbsps
Raspberry Jam1 pinch
SaltDirections:
1
Set aside
2
Spoon the mixed fruit over the top
3
Preheat oven to 350 degrees F (175 degrees C)
4
Grease bottom and sides of a 9x5x3-inch loaf pan; dust lightly with flour
5
Sift together the flour and baking powder
6
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
7
Add the sifted dry ingredients
8
Beat with an electric mixer at medium speed until smooth, about 1 minute
9
Pour mixture into prepared loaf pan
10
Bake for 45 minutes until a toothpick inserted into the center comes out clean
11
Cool for 10 minutes before removing from pan to a wire rack to cool completely
12
Place apples and 1/2 cup sugar into a saucepan and add cold water to almost cover the apples
13
Bring to a boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes
14
Drain
15
Stir the berries (drained, if using frozen) into the apple mixture, cover, and set aside
16
In a small bowl, whisk together the blueberry nectar, cherry preserves, and 2 tablespoons of golden syrup
17
Set aside
18
Cut cake into 8 slices, about 1 inch thick
19
Spread each slice with 1/2 teaspoon raspberry jam
20
Arrange slices on the bottom of an 8-inch square baking pan or casserole, jam side up
21
Drizzle the fruit syrup over the slices
22
Reduce oven temperature to 300 degrees F (150 degrees C)
23
Add egg whites to a large glass or metal bowl and whisk until foamy
24
Add a pinch of salt
25
While continuing to whisk, gradually incorporate 1 cup of sugar, and continue to whip until stiff peaks form
26
Spread the meringue over the fruit to the edges of the pan
27
Bake for 30 minutes until meringue is golden brown