Velvety pudding

serves 6

  • 80 g (100 ml) sugar
  • 50 g (90 ml) cake flour
  • pinch of salt
  • 125 ml cold milk
  • 625 ml lukewarm milk
  • 3 eggs, separated
  • 40 g (40 ml) butter
  • 5 ml vanilla essence
  • 25 ml smooth apricot jam

1. Preheat oven to 180 ºC. Combine 40 g of sugar, the flour and salt with cold milk to form a smooth paste. Add to the lukewarm milk and bring to the boil, stirring continuously. Allow to thicken slightly. Add egg yolks. Beat well. Heat to just boiling while stirring. Add butter and vanilla essence.

2. Spoon into a buttered oven-proof dish of about 20 x 10 cm. Dot with apricot jam.

3. Beat egg whites until soft peaks form and add rest of the sugar. Beat until stiff peaks form. Spoon meringue onto batter and bake until the meringue tips brown.