Denise says:
This is my version of a traditional Portuguese meringue dessert. It’s unique texture is achieved by cooking it in a bain-marie or water bath.
The secret of this recipe is to keep the mixture dry from the bain marie water and to not let the top burn. It is parev as well as Pesach friendly so keep for all occasions!
I have flavoured the sauce with brandy but any liqueur or even a tablespoon of melted chocolate would be lovely.
Ingredients:
Preparation Time: 15 minutesCooking Time: 10 minutes plus 15 minutes to cool Serves: 12 people
Ingredients
For the pudding
8 egg whites
2 teaspoons Rakusens Farina
125g caster sugar
100g slivered almonds, roasted
Custard Sauce
8 egg yolks
1 teaspoon Rakusens Farina
8 tablespoons water
125g caster sugar
1 teaspoon brandy – optional
2 tablespoons vegetable oil - to grease the tin
Method
Method1) Whisk the egg whites until they are very stiff and firm.
2) Add the Rakusens Farina very slowly, always continuing to whisk.
3) Put the sugar in a pan and heat until it becomes golden. Watch this ~ it can burn very quickly.
4) Add it, while hot, to the whipped whites.
5) Pre – heat the oven to 200 C / 400 F
6) Prepare a pan with boiling water that is big enough to fit your pudding basin.
7) Grease one large pudding bowl with a capacity of 2.4litres with vegetable oil.
8) Transfer the whisked egg whites, smooth the surface and place in the oven, in the bain-marie pan, to cook
for 5 - 7 minutes. Watch that it doesn't become too brown.
9) Turn off the oven and leave the pudding inside.
10) Allow to cool for 15 minutes with the oven door open or shut, depending on the colour of the pudding which should never be darker than light brown.
11) Make the custard sauce by boiling the sugar with the water until it forms a thick syrup.
12) Remove from the heat and when cool add the egg yolks, beaten with Rakusens Farina & stir in the brandy.
13) Reheat this to thicken ~ be careful not to let it boil to quickly as it will curdle the mixture.
14) Very carefully, remove the pudding from the tin and transfer to a deep dish.
To serve the stylish way: Pour over a little custard and decorate with toasted almonds.