Recipes+
Ingredients
Method
1.Line a 1.5-litre (6-cup) metal bowl with plastic food wrap, extending plastic above rim of bowl.
2.Remove foil seals from pudding tubs. Microwave each tub on High (100%) for 20 seconds. Turn out onto a chopping board; cool slightly, then chop.
3.Place ice-cream in a large bowl; add pudding, then fold to combine. Spoon ice-cream mixture into prepared bowl; smooth surface. Cover with plastic food wrap; freeze for 6 hours or until firm.
4.Preheat oven to 220°C/200°C fan forced.
5.Using an electric mixer, beat egg whites in a clean, dry medium bowl until soft peaks form. Gradually add sugar, beating well after each addition, until sugar dissolves and mixture is thick and glossy.
6.Working quickly, turn pudding out onto an ovenproof plate. Remove plastic wrap; spread meringue evenly over ice-cream to cover. Bake for 3-4 minutes or until golden. Serve at once.
Have meringue ready when you remove ice-cream mixture from freezer, then work quickly. Make individual serves. Freeze ice-cream mixture in 8 x 1 1/3-cup freezer-proof moulds lined with plastic food wrap; freezing time will vary. Aunt Betty’s Steamed Puddings are in the dessert aisle at major supermarkets. Aunt Betty/s Steamed Puddings, in a variety of flavours, make a delicious dessert in seconds.
Note
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