Ingredients
Method
1.Separate eggs. Remove crusts from bread; chop bread finely. Place bread in medium heatproof bowl.
2.Bring milk to the boil in small saucepan; pour over bread, stand 15 minutes.
3.Preheat oven to 160°C/325°F.
4.Whisk egg yolks, cornflour, ¼ cup of the sugar and the rosewater in medium bowl until combined. Stir in warm milk and bread mixture.
5.Pour mixture into six 1-cup (250ml) ovenproof dishes, place on oven tray. Bake puddings about 25 minutes or until custard is set; remove from oven. Spoon jam equally over custards.
6.Increase oven temperature to 200°C/400°F. Beat egg whites with remaining sugar in small bowl with electric mixer until sugar is dissolved. Spread meringue over jam. Bake about 3 minutes or until meringue is lightly browned.
7.Combine extra sugar and a few drops of food colouring in small resealable bag; rub bag until sugar is coloured evenly.
8.Serve puddings sprinkled with pink sugar and rose petals (organic flower petals are available from some florists; make sure they have not been sprayed with chemicals).
Rose petal jam is available from Middle-Eastern foodstores and delis.
Note
