Velvet pudding

Recipe from: 5/3/2001 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 125
    white sugar
  • 3
  • 190
    cake flour
  • 1
  • 4
    extra-large eggs, separated
  • 65
  • 5
    vanilla essence
  • 30
    smooth apricot jam, slightly heated
  • 125
    castor sugar


Preheat the oven to 160 ºC and butter a 22 cm oven dish or spray with non-stick spray. Combine the sugar, salt and cake flour. Mix with a little of the milk to form a smooth paste. Heat the remaining milk until hot and slowly add the flour paste, stirring continually. Return to the saucepan and heat slowly, stirring continually until the mixture comes to the boil. Simmer gently until thick and done. Remove from the heat and allow to cool slightly. Beat the egg yolks and add a little of the milk mixture while beating. Mix with the remaining milk mixture and add the butter and vanilla essence. Pour into the oven dish and bake for about 30 minutes until lightly browned on top. Remove from the oven and reduce the temperature to 140 ºC. Spread the top of the pudding with a thin layer of smooth apricot jam. Beat the egg whites until stiff peaks form, add the castor sugar by the spoonful and beat until stiff and glossy. Carefully spoon the meringue on top of the pudding and spread to cover the entire surface. Return to the oven and bake for another 10-15 minutes or until the meringue is pale brown.

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