Heat the raspberry jam over a low heat and add whole raspberries. When the pudding is ready, remove it from the oven and spread the jam mixture carefully and evenly over the top.

Beat the egg whites until firm peaks. Add 50g of caster sugar, mixing in well.

Spoon the meringue mixture over the pudding. Use the back of the spoon to spread mixture and create peaks.

Bake for a further 10 - 15 minutes until the topping is golden brown. Sprinkle with icing sugar before serving. Serve warm from the oven with creme fraiche and fresh mint leaves.

Recipe from the experts

Nutrition by Julie Dundon, AdvAPD Dietitian

NPA is a company of nutritionists and dietitians that give people the knowledge they need to make better food choices. For over 25 years the company has advised partners in the aged care and retirement industries throughout Australia by setting and auditing standards, as well as providing education to a range of different audiences.

Recipe by John Casey, Professional Chef

John is a professional chef with over 30 years experience in highly awarded restaurant kitchens all around the world. His most recent experience in the retirement and aged care industry has allowed John to take his food preparation knowledge and apply it to improving the health of older Australians through improved food quality and age-appropriate nutrition.

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