50 Blue Mountainslife
FOOD
HOT CARAMEL
MERINGUE
DESSERT
6 0g raw sugar
375ml (12oz) evaporated milk
1 teaspoon vanilla extract
3 thick slices wholemeal bread,
crusts removed, cubed
50g (1⅔oz) sultanas (golden
raisins)
50g (1⅔ oz) cup raisins,
chopped
zest of 1 orange, grated3 eggs, separated
60ml (2oz) thin cream
1 teaspoon lemon juice
75g (2½oz) caster sugar
1 teaspoon dried coconutDissolve sugar in a heavy-based
saucepan over low heat. Once
melted, increase heat and allow
to cook without stirring until a
deep golden brown. Remove from
heat.
Bring the milk to the boil. Slowlypour hot milk into the hot
toffee, stirring to form a smooth
caramel. Add vanilla.
Mix together bread cubes, dried
fruits and orange zest. Add
caramel and allow to stand for
about half an hour.
Beat egg yolks and cream, and
add lemon juice. Stir gently into
cooling caramel mixture. Allow to
cool, then pour into an ovenproof
basin, cover with foil and tie
firmly with kitchen string. Fill theslow cooker with about 5 cm (2
in) of water and put in the basin.
Cook on low for 2 1⁄2–3 hours.
Remove, take off foil covering
and allow to cool.
Preheat oven to 200°C (400°F).
Whip the egg whites, gradually
adding the sugar, then swirl
on top of cooled pudding and
sprinkle with coconut. Place in
oven and cook for 15–20 minutes
or until meringue is golden and
crisp.