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" A favourite of my mother's, it was a great way to use up stale cake. I make it in the winter to follow a hearty soup. "

This recipe belongs to 'Oakhaven Group'

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Tipsy Parson

Added on Wed May 21 2008

Views 234

The Basics

• Dish: Dessert and Sweets
• cuisine: English
• Serves: 4
• Prep Time: 0hrs 25 mins
• Cooking Time: 0hrs 15 mins

Ingredients

•  Stale sponge cake
• 4 eggs (whites for the meringue yolks for the custard)
•  Apricot or raspberry jam
•  Sherry for soaking the sponge
• 6 tbsp. sugar (2 for the meringue and 4 for the custard)
• ½ pint  of milk
• 1 tsp. pure vanilla
•  Butter for greasing the dish

Method

Set the oven to 400 F. Butter a baking dish.
Slice the cake and layer it in the baking dish. Slosh it with sherry. Spread a thick layer of jam over the cake. Separate the eggs; beat the whites until they peak. Fold in 2 ozs of sugar into the egg whites and whisk again until glossy. Spread the meringue over the cake and bake in the oven until it is golden; watch this process carefully. Take the pudding out of the oven and leave to cool. Place the remaining ingredients into the top of a double boiler and whisk until they are all incorporated. Cook the custard over the double boiler, whisking all the time. Remove from the heat and strain the custard into a serving jug/dish. Serve the pudding warm or at room temperature and hand round the custard.