Plum Meringue Pudding

This recipe comes from Margaret Costa’s great Four Seasons Cookbook first published in 1970 and re-issued in 2008.


  • 1lb plums
  • 3oz sugar
  • Juice and grated rind of ½ orange
  • ¼ pt water
  • 6oz day old white bread, crusts removed
  • 2oz butter
  • 2 egg yolks
  • 1 tsp cinnamon

For the meringue:

  • 2 egg whites,
  • 3oz caster sugar


Halve and stone plums. Make a syrup with the sugar, orange juice and water and then add the plums and grated orange rind. Simmer very gently till just cooked. Cut bread into ½ inch cubes. Drain the fruit, pouring the hot syrup over the bread cubes and leave them to soak for 10 minutes. Cream the butter, beat in egg yolks and mix up with the drained fruit, soaked bread crumbs and cinnamon. Turn into a well buttered oven dish and bake at 180C for 30-35 minutes till set. Then remove from oven , turning the temperature down to 150C. Meanwhile beat up the egg whites stiffly, fold in the sugar and pile on top of the pudding. Cook for 20mins until meringue is set and lightly tipped with gold.

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