Summer Fruits Pudding
For the Meringues:
- 2 egg whites
- 115g (4 oz) caster sugar
- 1-2 tbsp red fruit purée, optional
For the Swiss roll:
- 3 eggs
- 85g (3 oz) caster sugar
- 85g (3 oz) plain flour
- Raspberry conserve, about 4 tbsp
For the Filling:
- 1 kg (2.2 lb) mixture of summer fruits
- 25-50g caster sugar
- 2 tbsp water or kirsch
To make the meringues: Whisk up the egg whites until stiff and gradually whisk in the caster sugar a teaspoon at a time. Lightly fold in the fruit purée (if using). Place into a disposable piping bag and sniff off the end. Pipe onto a piece of Bake-O-Glide placed on the cold plain shelf.
4 and 5 oven AGA: Slide the tray of meringues into the middle of the Warming Oven and dry out for about 2 hours, turn after 1 hour.
2 and 3 oven AGA: Slide the tray of meringues onto the oven grid shelf set on the floor of the Simmering Oven and dry out for about 1½ hours, turn after 1 hour. If the meringues are coloured to your liking but not completely dried out then remove them from the oven and place on a Chef’s Pad on the Simmering Plate cover and leave overnight.
Cool and store until required.
To make your own Swiss roll: Line and grease a Swiss roll tin 23cm x 33cm (9 inch x 13 inch) with baking parchment. Whisk the eggs and sugar together until very thick and creamy. Fold in the flour. Pour into the prepared tin. Lightly level the surface.
2, 3, 4 and 5 oven AGA: Cook on the oven grid shelf set on the floor of the Roasting Oven for 7- 8 minutes, until set and browned, turn the tin once if necessary. Remove the tin from the oven and turn the sponge onto a piece of baking parchment sprinkled with a little caster sugar. Make a nick along the long edge of the sponge, about 1cm (½ inch) from the edge. Spread the raspberry conserve over the sponge and roll up from the long side. Cool on a wire rack.
To make the filling, place the fruits into a large AGA saucepan and add the sugar and water, or kirsch, gently heat on the Simmering Plate until the fruits have softened and the sugar dissolved. Do not overcook or the soft fruits will lose their shape.
To assemble, cut the Swiss roll into slices and line the casserole base, pour in the fruit and top with the meringues.
By Dawn Roads