Swiss roll bread-and-butter pudding
Ingredients
1 x 560 g Woolworths caramel Swiss roll, sliced ...
50 g butter, melted
3 free-range eggs
1 cup cream
1 cup milk
1 t vanilla extract
30 g caster sugar
1 cinnamon stick
1 orange, zested
icing sugar, for dusting
For the meringue:
3 free-range egg whites
180 g caster sugar
Cooking Instructions
Preheat the oven to 180°C. Layer the sliced Swiss roll in an oveproof dish and brush with the melted butter.
Mix the eggs, cream, milk, vanilla extract and caster sugar and pour over the Swiss roll.
Insert the cinnamon stick into the pudding, sprinkle with the orange zest and allow to stand for 20 minutes.
Bake for 30–35 minutes, or until set.
To make the meringue, beat the egg whites with an electric mixer until soft peaks form.
Slowly add the caster sugar and beat until stiff and glossy. Spoon over the pudding and brown under the grill or using a blowtorch.
Dust with icing sugar before serving.
Cook's note: "This meringue-topped dessert is the ultimate chilly weather indulgence. (I also like to use meringue to upgrade the Woolies ready-made bread-and-butter pudding. Just spread it with apricot jam, top with meringue and bake in the oven. Serve with citrus-infused cream.”
Ingredients
1 x 560 g Woolworths caramel Swiss roll, sliced ...
50 g butter, melted
3 free-range eggs
1 cup cream
1 cup milk
1 t vanilla extract
30 g caster sugar
1 cinnamon stick
1 orange, zested
icing sugar, for dusting
For the meringue:
3 free-range egg whites
180 g caster sugar
Cooking Instructions
Preheat the oven to 180°C. Layer the sliced Swiss roll in an oveproof dish and brush with the melted butter.
Mix the eggs, cream, milk, vanilla extract and caster sugar and pour over the Swiss roll.
Insert the cinnamon stick into the pudding, sprinkle with the orange zest and allow to stand for 20 minutes.
Bake for 30–35 minutes, or until set.
To make the meringue, beat the egg whites with an electric mixer until soft peaks form.
Slowly add the caster sugar and beat until stiff and glossy. Spoon over the pudding and brown under the grill or using a blowtorch.
Dust with icing sugar before serving.
Cook's note: "This meringue-topped dessert is the ultimate chilly weather indulgence. (I also like to use meringue to upgrade the Woolies ready-made bread-and-butter pudding. Just spread it with apricot jam, top with meringue and bake in the oven. Serve with citrus-infused cream.”
