MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Strawberry Meringue Pudding
  Categories: Australian, Desserts, Ceideburg 2
       Yield: 6 servings
  
            Text Only
  
   This is an Australian recipe circa 1950 (cakes and puddings always
   were Australia’s forte) which deserves a revival.  At the time, most
   homes always had a supply of cake and biscuits on hand, so cake and
   biscuit crumbs were a by-product which needed a use.  Nowadays you
   will probably have to buy a plain cake to obtain the crumbs.  The
   recipe is hardly for weight-watchers but, even so, is quite low in
   fat.
   
   Preheat the oven to 190C.  Hull 3 cupfuls of strawberries and slice
   them into an oven dish.  Sift over them half a cup of icing sugar.
   Heat one cup of milk.  Separate 2 eggs, beat the yolks and stir into
   the milk off the heat.  Add 1 cup of cake or sweet biscuit crumbs and
   spread the mixture over the strawberries.  Bake for 20 to 25 minutes.
   
   Meanwhile beat the 2 egg whites until stiff then fold in 4
   tablespoons of castor sugar.  Remove the pudding from the oven and
   pile this meringue on top of it in peaks, or swirls.
   
   Bake in a slow (130C) oven for 15 to 20 minutes.
   
   Makes 6 servings.
   
   Posted by Stephen Ceideberg; November 17 1992.
  
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