Moroccan Kumara Pudding with Meringue Topping in Orange Cases

1 kg baked kumara
2 egg whites at room temperature
125g sliced almonds
5 oranges, halved, fruit removed (optional)
1 cup sugar
1 tsp vanilla extract

Cooking Instructions

Preheat oven to 180 degrees Celsius. Peel the baked kumara and place in a food processor with the almonds. Blend until smooth. Heat the kumara mixture in a non-stick frying pan. Place 1/2 cup of sugar in a saucepan. Turn up the heat. Let the sugar brown, stirring constantly. Be careful it does not burn too much. Try to achieve a warm brown caramel colour. When the sugar is properly caramelised, pour almost all of it into the hot kumara mixture. Stir it in quickly, because the caramel hardens almost instantly, scraping the sides and bottom of the pan to include all the kumara mixture and as much of the caramel as possible. Place into orange halves, glass pie pan or individual ovenproof baking dishes. Prepare the meringue by placing the egg whites in a small mixing bowl. Mix at highest speed, until the whites are frothy and semi-stiff peaks form when the beaters are lifted. Slowly beat in the remaining sugar. Continue beating until the meringue is shiny and the peaks are stiff. Stir in the vanilla. Top the pudding mixture with the meringue. Make peaks by touching the meringue lightly with the spatula. Bake for 15 minutes in 180 degrees Celsius oven until golden brown.

Serving Instructions

Serve with a caramel sauce if desired.