Crumbly Meringue Pudding
ready in 1 hr 10 min.
Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1 and line a baking tray with grease-proof paper.
Beat the egg whites until stiff. Add 3 tbsp water and continue to beat. Gradually add the sugar and then add the corn flour, stirring continuously.
Place dollops of the mixture onto the prepared baking tray and bake for 30-40 min. Leave to cool full in the oven.
To make the sauce, mix the pomegranate juice with around 4 tbsp water, the honey and the lemon juice. Heat gently until the honey dissolves. Add the pomegranate seeds and leave to cool.
Crumble the meringues and mix with a scoop of vanilla ice cream. Arrange on plates and serve drizzled with the sauce.