Velvet pudding

By admin
05 September 2014

This classic combines a baked custard base with an apricot jam and meringue topping.

Serves 6-8 · Preparation time: 10 min · Cooking time: 30 min

  • 125 ml (½ c) sugar
  • 200 ml cake flour
  • 2 ml (½ t) salt
  • 4 eggs, separated
  • 1 litre (4 c) hot milk
  • 10 ml (2 t) vanilla essence
  • 50 ml melted butter
  • (optional)
  • 25 ml (5 t) apricot jam
  • 120 ml caster sugar

1 Preheat the oven to 180 °C. Grease a fairly large shallow ovenproof dish or 6 to 8

individual

ovenproof bowls with butter, margarine or nonstick spray.

2 Combine the sugar, flour and salt in a large bowl.

3 In a separate bowl whisk the egg yolks until pale and thick. Add the milk, essence and butter (if using) and gradually stir the egg mixture into the flour mixture.

4 Pour the mixture into a heavy-based saucepan and bring to the boil over low heat, stirring continuously.

5 Pour into the prepared dish/dishes and spread evenly. Bake for 15 to 20 minutes.

6 Melt the jam in the microwave oven and brush over the baked custard mixture.

7 Whisk the egg whites until frothy and add the caster sugar by the spoonful while whisking. Spoon over the jam (see notes).

8 Bake at 220 °C for 4 to 5 minutes or until golden.

NOTES

* The meringue should be spooned on top of the warm pudding or it will weep or form a syrupy layer between the pudding and the meringue. But if the pudding is too hot the meringue will form golden pearl-shaped drops on top.

* Overbeating the meringue mixture or spooning it on top of a cold pudding might cause the topping to be sticky and flat.

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