Velvet pudding

Name: Velvet pudding
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: serving
Cuisine: Bake
Ingredients: 125 ml sugar; 200 ml cake flour; 2 ml salt; 4 eggs seperated; 1 l milk hot; 10 ml Vanilla essence; 50 ml butter melted; 25 ml smooth apricot jam; 120 ml castor sugar

Prep: 10 mins, Cooking: 30 mins

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

By admin September 21 2018

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Ingredients (9)

125 ml	sugar
200 ml	cake flour
2 ml	salt
4	eggs — seperated
1 l	milk — hot
10 ml	Vanilla essence
50 ml	butter — melted
25 ml	smooth apricot jam
120 ml	castor sugar

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Method:

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.

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

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.

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

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

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

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

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.