Velvet Pudding

Velvet Pudding sounds a bit luscious, doesn't it?  I found this recipe in a cookbook called The Golden Wattle Cookery Book, first published in 1926.  You have to love these recipes, folks.  For instance this pudding uses vanilla essence and jam - no amounts given.  There are 3 different times this recipe uses sugar, but only the first one is listed in the ingredients.  You have to be on your toes with this book, and hope for the best :=)


There are minimal instructions given.  You make a meringue for the top of the pudding and are told to brown slightly - no method or timing or directions of any kind.  Fear not, I have worked out how to "brown slightly" for you.  Mr P. suggested I buy one of those chef's blowtorches, and give it a good going over.  Maybe next time.



ingredients:


2 eggs, separated

1 tbs caster sugar for the egg yolks

1.5 tbs cornflour

2 tsp vanilla extract/paste

1/2 tsp rosewater

1/2 tsp orange blossom water

a few strands of saffron (optional)

4 tbs raspberry jam - or your fave kind

1 tsp lemon juice

2 tbs caster sugar for the egg whites

2.5 cups milk (568 mls)

pinch of salt

extra sugar for the top - 2 tbs



Method:


Separate the eggs; put yolks into one bowl and whites in another

Beat the yolks with 1 tbs sugar till creamy and smooth - this will take 3-4 minutes

Stir in the cornflour and a few tablespoons of the milk

Heat the rest of the milk (till small bubbles appear around the edges)

Pour the egg mixture into the hot milk whisking all the while

Bring it to a boil and boil for 3 minutes - keep whisking!

Add the vanilla, rose and orange waters and saffron if using

Whisk them in, cool for a few minutes then pour into a buttered pie dish

Once the mixture is cool and set, spoon over the jam

Beat the egg whites and salt till stiff peaks form

Add the 2 tbs sugar gradually to the whites while you beat

Now fold in the lemon juice

Pile the meringue on top of the pudding

Sprinkle with the extra sugar 

Place in a 190C oven for around 8 minutes till the meringue is slightly browned

Serve warm

ingredients   

yolks and sugar beaten till creamy     

whisk the egg mixture into the warmed milk and keep whisking while it boils   

pour into a buttered pie dish and let it cool       

fold the lemon juice into the beaten egg whites, salt and sugar    

spoon or dab the jam over the cooled custard   

on goes the meringue  

sprinkle on the caster sugar - I used raw caster sugar   

ready to eat

Tips:


I suggest making the custard earlier in the day as it will need time to cool and set.  I ended up putting mine in the fridge for 3-4 hours

The original recipe had no other flavourings than the vanilla, but I felt it really needed something else to get away from that baby milk taste.  You could use other things like cinnamon or nutmeg, or whatever you fancy.  Perhaps even a bit of cocoa powder to really up the ante.




Confession time:  my custard didn't set completely so I had to dollop the jam on rather than spread it over the custard.  I should have listened to the voice in my head (yep I have 'em) which said that measurements pre-metric were different to current ones. Sooo this means that a cup is NOT 250 mls (which I used), but 2.5 cups works out to a pint measurement of 568 mls.  I told you that you have to be on your toes with this book :=)

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