Fluweelpoeding – The way Granny used to make it

What is more satisfying than a warm traditional pudding after the main meal? This fluweelpoeding is just like the one your granny or mum used to prepare. Baked puddings are usually best when the weather is cold. However, they are loaded with so much comfort that you can enjoy them all year round.

This fluweelpudding is so filling and satisfying that if you prepare this make sure you do not eat too much of your main meal so that you will have enough space to indulge in this mouth-watering dessert. Or maybe, simply cheat one evening and go straight for dessert!

When preparing this dessert, make sure you exercise patience and stir the milk continuously to ensure that your dessert will not burn.

Enjoy some South African tradition with this fluweelpoeding. It will take you on a journey of yesterday sitting around granny’s kitchen table while she prepares the most delicious meals and desserts for the family to enjoy.

Fluweelpoeding recipe

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Recipe by Irene Muller Course: DessertCuisine: South AfricanDifficulty: Easy

Prep time

30

minutes

Cooking time

50

minutes

Total time

1

hour 

20

minutes

Ingredients

• ½ cup sugar

• ¾ cup ¾ flour

• ½ teaspoon ½ salt

• 4 cups 4 full cream milk

• 4 4 eggs, separated

• 4 tablespoons 4 butter

• 1 teaspoon 1 vanilla essence

• 2 tablespoons 2 smooth apricot jam

• 100 ml sugar (to add to egg whites)

Method

• Mix the sugar, salt and flour together.
• Heat the milk in a saucepan until nearly boiling point.
• Remove the milk from the stove, add the milk slowly to the dry mixture while stirring and mix well. Add the mixture back to the saucepan.
• Place back on the stove and cook slowly on very low heat, stir continuously until a nice thick texture. You need to be stirring continuously to prevent burning. Remove from the stove.
• Add the vanilla extract and butter and mix well. Place the mixture into a buttered oven dish and bake in a pre-heated oven from 150°C to 180°C, (make sure the oven is not too hot) for plus-minus 40 minutes or until lightly brown on top. Remove from oven.
• Place little dots of apricot jam over the baked pudding.
• Beat the egg whites until stiff, add the 100 ml sugar and beat again until it is quite stiff. Place blobs of egg white on the pudding.
• Put it back in a cool oven until it colours brown and egg whites have formed little points.

Notes

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