For the sponge - whisk icing sugar and eggs to ribbon stage. Separately, sieve almonds and flour together.
2
Step 2
Whisk egg whites and caster sugar to semi-peak, then fold the ingredients together (in the order you made them). Finally, fold in the melted Kerrymaid Premium Baking.
3
Step 3
Spread over trays in an even 1cm layer and bake six-ten minutes at 200°C. Remove from the oven and sprinkle with caster sugar.
4
Step 4
For the brazil nut custard - Chop the brazil nuts into small pieces and add all the ingredients to a mixing bowl and mix together until combined.
5
Step 5
Spread an even layer over the baked sponge sheets and gently and carefully roll tightly.
6
Step 6
For the meringue – bring the water and sugar to 118°C.
7
Step 7
Whisk the egg whites to semi peak and gently rain in the hot sugar. Once all the sugar is in, turn to a high speed and whisk until stiff peak and glossy texture.
8
Step 8
Spread over the rolled sponge so it is covered using a pallet knife, make sure you get some texture to the outside and some small to medium peaks sticking off. Then gently blow torch the whole pudding until it is a light brown golden colour.