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Floating Islands Recipe

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Floating Islands Recipe from


2 egg whites

2 oz caster sugar

For the custard base:

1 pint milk

2 oz caster sugar

2 egg yolks

vanilla essence

2 level teaspoons cornflour


 1. Whisk the egg whites with half the sugar until stiff enough to stand in straight peaks, then fold in the rest of the sugar

2. Bring the milk to the boil then add the meringue in spoonfuls - there should be six in all - using a second spoon to release it from the first one. Poach the meringues in the simmering milk for about 5 minutes. Lift them out when cooked onto a piece of kitchen paper to cool and drain

 3. Beat the egg yolks for the base with the vanilla essence, caster sugar and cornflour. Pour in a little hot milk and when he mixture is smooth return it to the rest of the milk and, stirring all the time, bring to the boil

4. Pour the custard into a serving dish, arrange the meringues on top and leave the pudding to cool

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