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Forest Fruits Cloud Pudding

"This English-style pudding tastes like a burst of summer time. It combines smooth, succulent summer time berries with moist candy sponge cake and a crisp mild meringue topping. Mouthwatering!!"

Ingredients :

For cake:
1 1/four cups self-rising flour
1 teaspoon baking powder
three/four cup sugar
1/4 cup water
1 egg
2 tablespoons golden syrup or corn syrup
For blended end result:
five cups Granny Smith apples - cored, peeled and chopped
half of cup sugar
1/2 pint fresh or frozen blueberries
half of pint clean or frozen raspberries
half pint sparkling or frozen blackberries
For fruit syrup:
1/2 cup blueberry nectar
2 tablespoons cherry preserves
2 tablespoons golden syrup or corn syrup
For jam spread:
1 half tablespoons raspberry jam
For meringue:
3 egg whites
1 pinch salt
1 cup sugar

Instructions :

Prep :	Cook : 8M	Ready in : 2H40M

Preheat oven to 350 tiers F (175 stages C). Grease bottom and facets of a 9x5x3-inch loaf pan; dust gently with flour.
Sift collectively the flour and baking powder. In a separate bowl, blend collectively three/four cup sugar, 1/4 cup water, the egg, and 2 tablespoons of golden syrup in a blending bowl. Add the sifted dry elements. Beat with an electric powered mixer at medium speed until easy, approximately 1 minute. Pour mixture into prepared loaf pan.
Bake for forty five minutes till a toothpick inserted into the middle comes out clean. Cool for 10 mins earlier than putting off from pan to a twine rack to cool absolutely.
Place apples and 1/2 cup sugar right into a saucepan and upload cold water to nearly cover the apples. Bring to a boil; lessen warmness and simmer exposed until soft, 7 to ten minutes. Drain. Stir the berries (tired, if using frozen) into the apple aggregate, cover, and set aside.
In a small bowl, whisk together the blueberry nectar, cherry preserves, and a couple of tablespoons of golden syrup. Set aside.
Cut cake into eight slices, approximately 1 inch thick. Spread each slice with 1/2 teaspoon raspberry jam. Arrange slices on the bottom of an eight-inch square baking pan or casserole, jam facet up. Drizzle the fruit syrup over the slices. Spoon the blended fruit over the top. Set aside.
Reduce oven temperature to 300 ranges F (one hundred fifty degrees C).
Add egg whites to a huge glass or metallic bowl and whisk until foamy. Add a pinch of salt. While persevering with to whisk, steadily incorporate 1 cup of sugar, and continue to whip till stiff peaks shape. Spread the meringue over the fruit to the rims of the pan.
Bake for half-hour until meringue is golden brown.

Notes :

If the usage of frozen berries, thaw and drain them but reserve the juice to apply in place of the blueberry nectar for the fruit syrup.

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