10 to 12
Easy
30 minutes
20 minutes
Preheat the oven to 160ºC.
Whisk the egg whites until very stiff. Gradually add the sugar, whisking all the time. To make the caramel, melt the sugar until golden brown and runny. Remove from the heat and slowly whisk into the egg white. Add the baking powder. Should the egg white become runny after adding the caramel, simply whisk again until stiff.
Coat a large tube pan with nonstick baking spray. Line the base with a piece of baking paper. Sprinkle the base with half the flaked almonds. Add the egg-white batter. Place in a roasting pan filled halfway with water. If using a loose-bottomed pan, place directly on a baking sheet.
Bake for 20 minutes until browned, risen and cooked in the centre. Turn off the heat, but leave the pudding in the oven with the door slightly ajar until completely cooled. It will deflate, so don’t worry.
To make the sauce: In a saucepan, mix the milk, sugar and cornflour. Heat until warm then stir in the egg yolks and vanilla. Cook until it starts to thicken, taking care not to let it boil and curdle. Still stirring, cook for another 2 minutes over a gentle heat then remove from the stove.
To serve: Loosen the edges and invert the cooled pudding onto a serving dish. Spoon some of the sauce over each serving and sprinkle with the remaining almonds.
Per serving: 1062.2kJ, 9.6g protein, 15g fat, 28.2g carbs
TASTE’s take:
This pudding recipe comes from another South African Portuguese cookbook, Em Casa, by Marco de Andrade (Struik).
