Less than 45 minutes
Serves 6
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Ingredients:
- ⅓ cup (80ml) butter
- 1 cup (200g) castor sugar
- 4 egg yolks, separated
- 1½ cups (375ml) milk
- 2 cups (300g) cake flour
- 4 tsp (20ml) baking powder
- Pinch salt
- 1 cup (250ml) cold milk or evaporated milk
- ½ cup (125ml) smooth apricot jam
- 3 egg whites
- ¾ cup (150g) castor sugar
- Drop vanilla essence
Method:
- Preheat oven to 180°C.
- Cream butter and sugar together with an electric whisk for 4-5 minutes, scraping the sides of the bowl as you go.
- Add yolks, one at a time, whisking until incorporated, then add in milk and combine.
- Sift cake flour and baking powder together and add a pinch of salt.
- Fold through the egg mixture.
- Pour into a 2L dish sprayed with nonstick spray.
- Bake for 25-30 minutes, or until a skewer inserted into the centre of the pudding
- comes out clean.
- Pour cold or evaporated milk over pudding within a minute or two of removing it from the oven.
- Brush with apricot jam once all the milk is absorbed.
- Whisk egg whites to medium peaks.
- Add castor sugar a teaspoon at a time and whisk until all sugar has dissolved and a meringue forms. This should take about 10 minutes in total.
- Increase heat to 210°C.
- Spread meringue over jam layer and bake for another 8-10 minutes, or until golden.
- Scoop and serve.
