Oxford and Cambridge Pudding

This is a pudding very much resembling Adam and Eve’s apricot pudding, the only difference being that the fruit custard when baked is covered with a meringue made of one or two whites of eggs and one or two ounces of castor sugar. It should be noted that 1 ounce only of castor sugar should be stirred in lightly to each stiffly beaten white of egg when this meringue is required for covering a tart or pudding; but 2 oz. of fine castor sugar are required for each white of egg when making the cakes known as meringue. In both cases, however the meringue must be put into a very cool oven, otherwise it will be tough instead of crisp. It is therefore important that the pie or pudding should be cooked before the meringue is put on.