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What You Need:            (To Make: 1 cake)
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  • ½ pound white bread (without crusts)
  • ½ teaspoon cinnamon
  • 3 eggs
  • ½ pint red wine
  • Fat for frying
  • 8 oz sugar
  • Apricot jam
  • Thinly peeled rind of ½ a lemon
  • 6 oz caster sugar

    • How To Cook:
    1. Cut the bread into fingers and put into a bowl.

    2. Put the wine, 8 oz. sugar, lemon peel and cinnamon into a small pan and bring slowly to the boil.

    3. Beat the egg yolks over the heat until thick, and then add the wine, stirring all the time.

    4. Strain over the bread and leave for about 15 minutes.

    5. Brown the fingers of bread in hot fat and when cold, spread with the jam.

    6. Pile into a heap on a dish and cover with the whisked egg whites and caster sugar, reserving some of the sugar to sprinkle over the top.

    7. Bake in a slow oven (325°F) till the meringue is a light golden-brown.
    		 
    		 
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