Prepare the Sponge
Beat together the three eggs with caster sugar until light and fluffy and form figure of 8 shape with dough.
Sieve the flour into the mixture, mix well then transfer to a lightly greased 6″/15cm tin.
Bake in oven at 190 C/gas No 5 for 15-16 minutes until risen, golden and firm to the touch.
Turn out onto cooling tray and leave to cool.
Prepare the Fruits
Wash well, remove stalks, cut into half (if large) mix together in a bowl.
Use a little fruit to make a puree by sieving gently into a small bowl.
Make the Meringues
Separate the yolks from the egg whites carefully. Place the whites in a bowl that is clean, cool, dry and totally fat-free.
Whisk egg whites with 2-3 dsp of caster sugar until light and fluffy. Carefully fold in the remainder of the sugar and beat until the meringue is stiff.
Assemble the Pudding
Place the layer of sponge on a flat baking sheet. Top with half the prepared fruit and a little of the fruit puree.
Remove the very c hilled ice-cream from the freezer compartment and very quickly cover the sponge and fruit with ice-cream.
Top the entire pudding with meringue ensuring the meringue totally encloses and seals the fruit, ice-cream and sponge.
Dust lightly with a little caster sugar, decorate with cherries and bake in the oven at 200 C/Gas No 6 for 4-5 minutes, until golden brown and crispy.