ORANGE MERINGUE PUDDING

Ingredients:
large orange - 1
Sugar cubes - 75 gms
Lemon - 1/2
Corn flour 45 gms
Milk - 300 ml
Egg -1 (separated)
Butter - 25 gms
Pinch of salt
Castor sugar - 25 gms
Corn flour - 1 tsp
Glace cherries and angelica to decorate

Method:

• Rub the zest from the orange on to sugar cubes.
• Squeeze the juice from the orange and lemon and make the quantity up to 150 ml with water if necessary.
• Mix the 45 gms corn flour smoothly with a little of the cold milk.
• Put the rest on to heat with sugar cubes.
• When the sugar has dissolved, add the mixed corn flour, stir till boiling.
• Boil for one minute; remove from the heat and cool for a few seconds; add the egg yolk, butter and fruit juice.
• Return to the heat and cook for one minute without allowing to boil.
• Pour into a lightly greased ovenproof dish and cool slightly.
• Add a pinch of salt to the egg white and whisk into stiff peaks.
• Fold in the castor sugar and the corn flour.
• Pile meringue on top of the orange pudding.
• Bake in a moderate oven 350- 375 F for 15-20 minutes, until meringue has set.
• Decorate with glace cherries and angelica.
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