Velvet Pudding
This lovely baked velvet pudding, also known as custard dessert, is simple, but taste divine. I used to make this lovely baked velvet pudding for the Gedenkschool Trustee men while working for the heritage farm, Augusta Kleinbosch Guestfarm. It is a lovely idea to make on a cold, winters day. But it can be enjoyed during the inbetween seasons too. The meringue top make it light and not heavy at all. For more lovely dessert ideas, try the bread and butter pudding.
Prep
10 min
Cook
30 min
Total
40 min
Serves
6
Ingredients
- 125 ml sugar
- 200 ml cake flour
- 2 ml salt
- 4 eggs, separated
- 1 litre milk
- 10 ml vanilla essence
- 50 ml melted butter (optional)
- 25 ml apricot jam
- 120 ml caster sugar
Method
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Pre-heat the oven at 180°C
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Spray and cook an ovenproof dish
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Mix together the sugar, cake flour and salt
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In a separate bowl, beat the egg yolks until light in colour and add the milk, vanilla essence and butter gradually to the flour mixture
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Transfer to a heavy based sauce pan and heat gently over low heat until mixture simmer and are cooked
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Transfer to the ovenproof dish and bake for 15-20 minutes
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Melt the apricot jam in the microwave and spread over the custard mixture
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Beat the egg whites until frothy and add the caster sugar teaspoon after teaspoon
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Continue to beat until a soft meringue forms
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Spread over the apricot layer
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Bake for 4-5 minutes at 220°C until the meringue are golden brown and cooked
