photo by egincel
- Ready In:
For the pudding
- 7 egg whites
- 2 teaspoons cornstarch
- 7 tablespoons sugar
- 100 g slivered almonds, roasted
For the egg sweet
- 7 egg yolks
- 1 teaspoon cornstarch
- 8 tablespoons water
- 8 tablespoons sugar
- lemon juice, to taste
- 2 tablespoons butter, for greasing
- Whip the egg whites until they are very stiff and firm.
- Add the cornstarch very slowly, always continuing to whip.
- Put the sugar in a pan and heat until it becomes golden.
- Add it, while hot, to the whipped whites, to give them colour.
- Heat the oven-- no temperature is given in the book but judging from other Molotoff recipes I've seen I would set it at a low heat.
- Meanwhile, prepare a pan with boiling water that is big enough to fit your cake tin in, to cook the pudding in a warm water bath.
- With butter, grease a tube or bundt pan.
- Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
- Watch that it doesn't become too brown.
- Turn off the oven and leave the pudding inside.
- 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.
- Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
- Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
- Let it boil up again and if too thick add a little more water.
- Very carefully, remove the pudding from the tin.
- Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.
Questions & Replies
Got a question? Share it with the community!
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">