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Old-Fashioned Velvet Pudding Cups

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 (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.

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

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.

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  #Pudding #FluweelPoeding #BakedDessert

 

 

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.

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More Sweet Treat recipes you might like:

Old-Fashioned Velvet Pudding Cups

Yield: 4 Servings

Old-Fashioned Velvet Pudding Cups

Old-Fashioned Velvet Pudding Cups

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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 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)

Instructions

  1. ) Pre-heat the oven to 180 deg C (350 deg F) 
  2.  ) In a small bowl, combine half the Sugar, Flour, Salt and Cold Milk – whisk until a smooth paste forms
  3.  ) 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
  4.  ) 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) 
  5.  ) Add dollops of the Apricot Jam on top of the Pudding
  6.  ) 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) 
  7.  ) Remove from the oven and let cool a few minutes

Nutrition Information

Yield

4

Amount Per Serving Calories 410.3Total Fat 16.7gSaturated Fat 9.5gUnsaturated Fat 4.9gCarbohydrates 56.1gSugar 47.6gProtein 10.1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Serve as is warm or at room temperature.

LINDA

Don’t forget to PIN !

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  #Pudding #FluweelPoeding #BakedDessert

 

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Caroline Williams

Sunday 17th of May 2015

Never heard of these but they sound interesting! Like the individual cups.

Denise

Saturday 16th of May 2015

I've never seen anything like this....boy it looks good! I wish you lived closer and would make some for me!

Michelle McVeigh

Saturday 16th of May 2015

I've not tried this type of pudding before but they look divine! I love single portions too!

Laura Denman

Saturday 16th of May 2015

These look divine :)

Jamie Sherman

Thursday 14th of May 2015

Individual servings make it easier in my house - with two teenagers, that's about the only way I can guarantee everyone gets some dessert sometimes! I'm a big fan of old-fashioned desserts!

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