Old-Fashioned Velvet Pudding Cups (also known as Fluweel Poeding) are silky smooth with a delicious sweet layer between the pudding and the meringue – serve warm or at room temperature
Old-Fashioned Velvet Pudding Cups always take me back to my earlier years as a kid when I lived with my grandparents.
I knew the pudding by it’s Afrikaans name ” Fluweel Poeding” which is very popular in South-Africa.
My granny used to make this fairly often, although I can not remember her making the Velvet Pudding individually.
The pudding was always in a big bowl, which might have seemed huge to me at the time, seeing as I was quite young at the time.
Individual servings or one bowl ?
But I am an individual dessert kind of person. And most always would try and work a way into a dessert to make it a serve-per-person.
This way I always have enough for everyone in nice, even sizes.
Ever seen when someone tucks into a one bowl dessert or pudding ? Well, I have, and some people just do not get the meaning of “… hey, there are 6 of us for dessert..”.
Now, without putting out names left right and center, I have come to know when and to whom I would rather serve individual desserts, and know there will still be enough for everyone else.
Back to the old-fashioned Velvet Pudding – this is absolutely fantastic.
The texture and even a little of the taste, reminds me of both a custard pie and a creme brulee at the same time.
Silky smooth, with a sweet layer between the pudding and the meringue. Which makes all the difference in the world. The Apricot Jam definitely balances the flavors wonderfully.
We have the Puddings, warm during Winter or at room temperature during Summer. If you plan on serving the Velvet Pudding at room temperature, you can make the pudding in advance.
Scoop into individual bowls, or a single bowl – top with the Jam and let stand (no longer than 2 hours though) until you are ready to serve.
Top with the Egg White, bake a few minutes and leave until cooled. This cooling will be quick as the pudding is only in the oven for a few short minutes.
More Sweet Treat recipes you might like:
Old-Fashioned Velvet Pudding Cups
- 3/4 cup Sugar, divided
- 1/3 cup Flour
- 1/4 t Salt
- 1/2 cup Cold Milk
- 1 1/2 cups Milk, luke warm
- 3 Eggs, separated
- 3 TB Butter
- 1 t Vanilla Essence
- 2 TB Smooth Apricot Jam (Apricot Jelly)
- ) Pre-heat the oven to 180 deg C (350 deg F)
- ) In a small bowl, combine half the Sugar, Flour, Salt and Cold Milk – whisk until a smooth paste forms
- ) Pour the luke warm Milk in a saucepan (if you used the microwave to heat it) – slowly add the Flour paste, whilst stirring continuously – bring to the boil – add a little of the warm Milk mixture to the Egg Yolks and mix well – now add back the Egg Yolk/Milk to the saucepan – keep on stirring to prevent lumps forming – as soon as the mixture starts to boil, remove from the heat
- ) Stir in the Butter and Vanilla – stir until the Butter has melted – pour into 4 half cup size, heatproof dessert bowls or ramekins (no need to grease)
- ) Add dollops of the Apricot Jam on top of the Pudding
- ) Beat the Egg Whites until stiff – add the remaining Sugar and beat again, making sure the Egg Whites form stiff peaks – spoon over the Puddings (as much or less as you prefer) – bake 7 – 10 minutes or until the Meringue is golden brown (keep an eye on this, as the Meringue burns very quickly)
- ) Remove from the oven and let cool a few minutes
Amount Per Serving: Calories: 410.3 Total Fat: 16.7g Saturated Fat: 9.5g Unsaturated Fat: 4.9g Carbohydrates: 56.1g Sugar: 47.6g Protein: 10.1g
Serve as is warm or at room temperature.
Don’t forget to PIN !