Velvet Pudding Recipe
4 eggs, separated.
1 litre hot milk.
10ml vanilla essence.
50ml melted butter.
25ml apricot jam.
125ml castor sugar.
Preheat oven to 180°C.
Grease a fairly large shallow ovenproof dish with butter or not-stick spray.
In a bowl mix together the sugar, flour and salt.
In a separate bowl whisk the egg yolks until pale and thick.
Add the milk, vanilla essence and butter.
Gradually stir the egg mixture into the flour mixture.
Pour the mixture into a heavy-based saucepan and heat stirring constantly over a low heat on the stove until the mixture begins to simmer and cook.
Pour into the prepared dish and spread evenly.
Bake for 15-20 minutes.
Melt the jam in the microwave and brush it over the baked custard mixture.
Whisk the egg whites until frothy and add the castor sugar by the spoonful while whisking until a soft meringe forms.
Spoon it over the jam.
Bake at 220°C for 4-5 minutes or until golden.
SUGGESTION: Instead of making a large pudding you could use small individual ovenproof bowls.