Velvet Pudding

INGREDIENTS

• 250ml milk
• 125ml sugar
• 90ml cake flour
• 2ml salt
• 3 eggs, separated
• 45ml butter
• 3ml vanilla essence
• 75 ml apricot jam

METHOD

Preheat the oven to 180°C and grease an
ovenproof dish.
Preheat oven 180*C & grease ovenproof
dish.
Heat the milk to just below boiling
point.
Mix 60 ml of the sugar with the flour
and salt and add to the milk, stirring
until the mixture thickens.
Lightly whisk the egg yolks, add to the
milk mixture and simmer for 3 minutes.
Remove from the heat and stir in the
butter and vanilla essence.
Spoon the mixture into the greased dish
and bake for 15-20 minutes or until
pale brown.
Spread the apricot jam over the hot
pudding.
Whisk the egg whites until soft peaks
form, gradually add the remaining sugar
and whisk to make meringue.
Spread the meringue mixture on top of
the pudding and bake for another 10-15
minutes or until golden brown.

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