Less than 45 minutes
Serves 6
Ingredients:
1/3 cup (80ml) butter
1 cup (200g) castor sugar
4 egg yolks, separated
1 1/2 cups (375ml} milk
2 cups (300g) cake flour
4 tsp (20ml) baking powder
Pinch salt
1 cup (250ml) cold milk or evaporated milk
1/2 cup (125ml) smooth apricot jam
3 egg whites
3/4 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.
