food, Recipes

Marshmallow Meringue-Capped Puddings

Michael le Grange



ingredients

100g frozen berries

125g self-raising flour

375g caster sugar

60g desiccated coconut, toasted

2 eggs, lightly beaten

175ml milk

75g butter, melted

4 egg whites

icing sugar, to dust

method

Preheat the oven to 180°C. Divide the frozen berries among four to six individual ramekins or tart cases with sealed bases.

To make the sponge batter, combine the flour, 175g of the caster sugar, coconut, eggs, milk and butter in a mixer, then spoon it over the berries. Bake the tarts for 10 to 12 minutes until they’re lightly golden and spongy to the touch. Remove them from the oven to cool.

To make the marshmallow caps, whisk the egg whites and remaining caster sugar in a glass bowl over a pot of simmering water for 10 minutes until the sugar has dissolved. Remove it from heat and, using an electric whisk, beat for a further 10 to 15 minutes until the mixture is shiny and thick. Spoon the meringue frosting liberally onto the puddings to make soft caps before dusting with icing sugar to serve.

SERVES 4–6

Originally published in HL August 2014