Super Food Ideas - June 2013 , Page 93 Recipe by Kim Coverdale Photography by Craig Wall
415g can peach slices in syrup, drained
425g can raspberries in syrup, drained
2 cups fresh breadcrumbs
1 1/4 cups caster sugar
1 3/4 cups milk
1 teaspoon vanilla extract
3 eggs, separated
1/3 cup raspberry jam, warmed
Preheat oven to 180C/160C fan-forced. Grease a 6 cup-capacity ovenproof dish. Drain peaches and raspberries on paper towel. Pat dry. Combine breadcrumbs and 1/3 cup sugar in a heatproof bowl.
Heat milk in a saucepan over medium heat until just starting to simmer (do not boil). Remove from heat. Stir in vanilla. Add milk mixture to breadcrumb mixture. Stir well to combine. Cool for 10 minutes.
Add egg yolks to breadcrumb mixture. Stir well to combine. Pour mixture into prepared dish. Bake for 20 minutes or until just set.
Meanwhile, using an electric mixer, beat egg whites until stiff peaks form. Gradually add sugar, beating well after each addition, until mixture is thick and glossy and sugar has dissolved.
Increase oven temperature to 200C/180C fan-forced. Spoon warm jam over warm pudding. Top with peaches and raspberries. Dollop meringue over fruit. Bake for 10 minutes or until meringue is golden and fruit is heated through. Serve immediately.