text_original: Put the _meringue_ over the top of the pudding after it is done; run it through the oven for about a minute, just long enough to color it slightly, and then serve the pudding. If you want the pudding entirely smooth when it is done, you must break the bread up in the custard before you bake it. My way is simply to saturate the bread with the custard.
text_transcription: PUT THE MERINGUE OVER THE TOP OF THE PUDDING AFTER IT IS DONE RUN IT THROUGH THE OVEN FOR ABOUT A MINUTE JUST LONG ENOUGH TO COLOUR IT SLIGHTLY AND THEN SERVE THE PUDDING IF YOU WANT THE PUDDING ENTIRELY SMOOTH WHEN IT IS DONE YOU MUST BREAK THE BREAD UP IN THE CUSTARD BEFORE YOU BAKE IT MY WAY IS SIMPLY TO SATURATE THE BREAD WITH THE CUSTARD
phonemes: pˌʊt ðə mɚɹˈæŋ ˌoʊvɚ ðə tˈɑːp ʌvðə pˈʊdɪŋ ˈæftɚɹ ɪɾ ɪz dˈʌn; ɹˈʌn ɪt θɹuː ðɪ ˈʌvən fɔːɹ ɐbˌaʊt ɐ mˈɪnɪt, dʒˈʌst lˈɔŋ ɪnˈʌf tə kˈʌlɚɹ ɪt slˈaɪtli, ænd ðˈɛn sˈɜːv ðə pˈʊdɪŋ. ɪf juː wˈɔnt ðə pˈʊdɪŋ ɛntˈaɪɚli smˈuːð wɛn ɪɾ ɪz dˈʌn, juː mˈʌst bɹˈeɪk ðə bɹˈɛd ˌʌp ɪnðə kˈʌstɚd bᵻfˌɔːɹ juː bˈeɪk ɪt. maɪ wˈeɪ ɪz sˈɪmpli tə sˈætʃɚɹˌeɪt ðə bɹˈɛd wɪððə kˈʌstɚd.