Find your recipes and restaurants here
 
 

Velvet pudding


Velvet pudding

Ingredients 10
Servings 6-8
Time 10 min

Ingredients

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

Method

30 min
 

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.

 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.