| How To Cook: |
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1. Cut the bread into fingers and put into a bowl.
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2. Put the wine, 8 oz. sugar, lemon peel and cinnamon into a small pan and bring slowly to the boil.
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3. Beat the egg yolks over the heat until thick, and then add the wine, stirring all the time.
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4. Strain over the bread and leave for about 15 minutes.
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5. Brown the fingers of bread in hot fat and when cold, spread with the jam.
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6. Pile into a heap on a dish and cover with the whisked egg whites and caster sugar, reserving some of the sugar to sprinkle over the top.
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7. Bake in a slow oven (325°F) till the meringue is a light golden-brown.
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