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:
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.
No comments:
Post a Comment