With its custard base, jam centre and fluffy meringue, this pretty, centuries-old pud reigns over more than a few hearts.
Note To test setting point, place a few saucers in the freezer while jam is cooking. Remove jam from heat and spoon onto a cold saucer, return to freezer for 30 seconds, then push with your finger. If it wrinkles, it's ready. If not, cook jam for another few minutes, test again, remove from heat and set aside to cool.
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