Forest Fruits Cloud Pudding

This English-style pudding tastes like a burst of summer. Sweet sponge cake is layered with fruit jam and fresh berries, then topped with a light meringue and baked until golden. Serve warm or cooled with ice cream or yogurt.

• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 25 mins
• Calories: 425 Calories

Ingredients

• 1 egg
• 1 teaspoon baking powder
• ¼ cup water
• 1 pinch salt
• 3 egg whites
• 1 ¼ cups self-rising flour
• ½ cup sugar
• 1 cup sugar
• ¾ cup sugar
• 2 tablespoons golden syrup or corn syrup
• 5 cups Granny Smith apples - cored, peeled and chopped
• ½ pint fresh or frozen blueberries
• ½ pint fresh or frozen raspberries
• ½ pint fresh or frozen blackberries
• ½ cup blueberry nectar
• 2 tablespoons cherry preserves
• 1 ½ tablespoons raspberry jam

Recipe Instructions

Step 1

Reduce oven temperature to 300 degrees F (150 degrees C).

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x5x3-inch loaf pan; dust lightly with flour.

Step 3

Sift together the flour and baking powder. In a separate bowl, mix together 3/4 cup sugar, 1/4 cup water, the egg, and 2 tablespoons of golden syrup in a mixing bowl. Add the sifted dry ingredients. Beat with an electric mixer at medium speed until smooth, about 1 minute. Pour mixture into prepared loaf pan.

Step 4

Bake for 45 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Step 5

Place apples and 1/2 cup sugar into a saucepan and add cold water to almost cover the apples. Bring to a boil; reduce heat and simmer uncovered until tender, 7 to 10 minutes. Drain. Stir the berries (drained, if using frozen) into the apple mixture, cover, and set aside.

Step 6

In a small bowl, whisk together the blueberry nectar, cherry preserves, and 2 tablespoons of golden syrup. Set aside.

Step 7

Cut cake into 8 slices, about 1 inch thick. Spread each slice with 1/2 teaspoon raspberry jam. Arrange slices on the bottom of an 8-inch square baking pan or casserole, jam side up. Drizzle the fruit syrup over the slices. Spoon the mixed fruit over the top. Set aside.

Step 8

Add egg whites to a large glass or metal bowl and whisk until foamy. Add a pinch of salt. While continuing to whisk, gradually incorporate 1 cup of sugar, and continue to whip until stiff peaks form. Spread the meringue over the fruit to the edges of the pan.

Step 9

Bake for 30 minutes until meringue is golden brown.