225g unfilled sponge cake, halved crossways
150g raspberry jam
1 vanilla bean
2 cups (500ml) milk
5 eggs, separated
160g caster sugar
125g fresh raspberries
1 Preheat oven to 180C or 160C fan. Grease a shallow 6 cup-capacity baking dish.
2 Spread cut sides of cake with jam, then sandwich together. Cut cake into large cubes and arrange over base of prepared dish.
3 Using a small sharp knife, split vanilla bean in half lengthways and scrape seeds. Place vanilla bean and seeds, and milk in a medium pan on high heat. Bring just to boil. Discard vanilla bean.
4 Meanwhile, whisk egg yolks and 50g of sugar in a bowl until creamy. Gradually whisk in hot milk until combined. Pour over cake. Place baking dish in a roasting pan. Pour enough boiling water into pan to come halfway up side of dish. Bake for 30 mins, until custard sets. Cool for 10 mins. Increase oven to 240C non fan.
5 Meanwhile, using an electric mixer, beat eggwhites and a pinch of remaining sugar until soft peaks form. Gradually add remaining sugar, 1 tbsp at a time, beating constantly until thick and glossy. Spoon meringue into a piping bag fitted with a 1.5cm nozzle. Scatter raspberries over custard. Pipe meringue in large bulbs over pudding. Bake for 5 mins, until lightly browned. Spoon onto plates and serve.
In each serve 1280 kilojoules, 9g protein, 7g total fat (3g sat fat), 53g carbohydrate (46g sugar), 2g fibre, 160mg sodium.
• When making meringue, ensure the mixing bowl and whisk are clean, then rinse under piping hot water to get rid of any grease. Any trace of fat or yolk will prevent bubbles forming in the eggwhite and hinder aeration. You also need to bring the eggwhites to room temperature before whisking.
• Substitute torn jam sandwiches, sweet brioche or day-old croissants for the sponge cake in this dessert. Much like bread and butter pudding, it’s a great way to use up bits and pieces.