Orange and mango meringue puddings recipe

Preheat the oven to 180°C, fan oven 160°C/gas mark 4. Use a sharp, serrated knife to remove the peel and pith from both oranges, then cut into segments, removing all the pith. Mix with the mango chunks.

Share the breadcrumbs between 4 individual baking dishes and place on a baking sheet.

Warm the milk and remove from the heat. Mix in the orange rind, half the sugar, the vanilla extract and egg yolks. Share between the dishes and let it soak in for 5 minutes.

Bake for 15-20 minutes, until set. Cool for 3-4 minutes, then share the fruit between them, spooning it over the surface.

Whisk the egg whites in a large grease-free bowl until they hold their shape, then add the remaining sugar and whisk until stiff and glossy. Pile onto the desserts and return to the oven for a further 5-6 minutes, until golden brown. Serve at once.

Use different fruits for a change, such as a mixture of sliced peaches and banana, or blueberries and raspberries.