Name: Strawberry Meringue Pudding
Ingredients: Text Only

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
	Australian	Australian, Desserts, Ceideburg 2	6	Servings

INGREDIENTS

Text Only

INSTRUCTIONS

This is an Australian recipe circa 1950 (cakes and puddings always
were Australia's forte) which deserves a revival.  At the time, most
homes always had a supply of cake and biscuits on hand, so cake and
biscuit crumbs were a by-product which needed a use.  Nowadays you
will probably have to buy a plain cake to obtain the crumbs.  The
recipe is hardly for weight-watchers but, even so, is quite low in
fat.
Preheat the oven to 190C.  Hull 3 cupfuls of strawberries and slice
them into an oven dish.  Sift over them half a cup of icing sugar.
Heat one cup of milk.  Separate 2 eggs, beat the yolks and stir into
the milk off the heat.  Add 1 cup of cake or sweet biscuit crumbs and
spread the mixture over the strawberries.  Bake for 20 to 25 minutes.
Meanwhile beat the 2 egg whites until stiff then fold in 4
tablespoons of castor sugar.  Remove the pudding from the oven and
pile this meringue on top of it in peaks, or swirls.
Bake in a slow (130C) oven for 15 to 20 minutes.
Makes 6 servings.
Posted by Stephen Ceideberg; November 17 1992.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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