Viennese Caramel Pudding
|Milk||1 1⁄4 Cup (20 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Crustless diced brown bread slice||2|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Glace cherries||1⁄2 Cup (8 tbs), quartered|
|Light cream||1⁄2 Cup (8 tbs)|
|Sweet sherry||2 Tablespoon|
|Lemon juice||To Taste|
|For the meringue :|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Glace cherries||3 , halved|
|Angelica pieces||12 Small, cut into diamond shapes|
|Superfine sugar||1⁄2 Ounce|
Heat the milk slowly.
Meanwhile make the caramel.
Spread the sugar over the base of a thick saucepan, place over gentle heat and stir carefully until dissolved.
Increase heat and boil briskly without stirring, until it turns a rich caramel color. (If too pale it will not taste of toffee, if too dark it will be bitter.)
Remove from heat and pour in about a cupful of milk very gradually, as it will bubble up fiercely.
Return to heat and stir until caramel and milk are blended.
Stir caramel mixture into remaining milk.
Mix together the diced bread, raisins and cherries, pour over the caramel milk and leave for 20 minutes to swell.
Stir in the beaten egg yolks, cream and sherry.
Sharpen to taste with lemon juice.
Pour into a greased ovenproof dish and bake in the center of a preheated moderate oven for 30 minutes or until set.
Beat the egg whites to a stiff snow and fold in the superfine sugar.
Pile on top of pudding, covering carefully.
Ruffle or swirl top, decorate with cherries and angelica and sprinkle with sugar.
Return to oven for 20 minutes or until crisp and golden.