The Best Recipes: Forest Fruits Cloud Pudding

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Forest Fruits Cloud Pudding

"This English-style pudding tastes like a burst of summer. It combines soft, succulent summer berries with moist sweet sponge cake and a crisp light meringue topping. Mouthwatering!!"

Ingredients :

• For cake:
• 1 1/4 cups self-rising flour
• 1 teaspoon baking powder
• 3/4 cup sugar
• 1/4 cup water
• 1 egg
• 2 tablespoons golden syrup or corn syrup
• For mixed fruits:
• 5 cups Granny Smith apples - cored, peeled and chopped
• 1/2 cup sugar
• 1/2 pint fresh or frozen blueberries
• 1/2 pint fresh or frozen raspberries
• 1/2 pint fresh or frozen blackberries
• For fruit syrup:
• 1/2 cup blueberry nectar
• 2 tablespoons cherry preserves
• 2 tablespoons golden syrup or corn syrup
• For jam spread:
• 1 1/2 tablespoons raspberry jam
• For meringue:
• 3 egg whites
• 1 pinch salt
• 1 cup sugar

Instructions :

Prep :	Cook : 8M	Ready in : 2H40M

• Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x5x3-inch loaf pan; dust lightly with flour.
• Sift together the flour and baking powder. In a separate bowl, mix together 3/4 cup sugar, 1/4 cup water, the egg, and 2 tablespoons of golden syrup in a mixing bowl. Add the sifted dry ingredients. Beat with an electric mixer at medium speed until smooth, about 1 minute. Pour mixture into prepared loaf pan.
• Bake for 45 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Place apples and 1/2 cup sugar into a saucepan and add cold water to almost cover the apples. Bring to a boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes. Drain. Stir the berries (drained, if using frozen) into the apple mixture, cover, and set aside.
• In a small bowl, whisk together the blueberry nectar, cherry preserves, and 2 tablespoons of golden syrup. Set aside.
• Cut cake into 8 slices, about 1 inch thick. Spread each slice with 1/2 teaspoon raspberry jam. Arrange slices on the bottom of an 8-inch square baking pan or casserole, jam side up. Drizzle the fruit syrup over the slices. Spoon the mixed fruit over the top. Set aside.
• Reduce oven temperature to 300 degrees F (150 degrees C).
• Add egg whites to a large glass or metal bowl and whisk until foamy. Add a pinch of salt. While continuing to whisk, gradually incorporate 1 cup of sugar, and continue to whip until stiff peaks form. Spread the meringue over the fruit to the edges of the pan.
• Bake for 30 minutes until meringue is golden brown.

Notes :

• If using frozen berries, thaw and drain them but reserve the juice to use instead of the blueberry nectar for the fruit syrup.

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