Title: Strawberry meringue pudding
 Categories: Australian, Desserts, Ceideburg 2
      Yield: 6 Servings
 
           Text Only
 
  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.