Fluweel Poeding (Velvet Pudding)
Fluweel Poeding
The real memory lived in the sauce. The condensed milk and thick cream were warmed gently until it loosened, turning glossy and fragrant, the kind of sweetness that clung to the spoon. As a child, the best moment was watching it being poured — a slow, steady ribbon that settled over the pudding like a blanket. It pooled at the edges, thick and golden, and you always hoped your slice would catch the corner where the sauce gathered.
Ingredients
- 0.5 cup sugar
- 0.5 tsp salt
- 95 g flour
- 4 cups milk
- 4 egg yolks
- 4 tbsp butter
- 1 tsp vanilla essence
- Sauce:
- 1 can (395 g) sweetened condensed milk (or 360 ml double cream mixed with 300 g sugar)
Method
- Preheat the oven to 180°C and grease an ovenproof dish.
- Mix the dry ingredients together.
- Heat the milk almost to boiling.
- Gradually pour the hot milk onto the dry mix, stirring continuously and cook gently until thick.
- Beat the egg yolks, pour the warm mixture over them and mix well.
- Add the butter and vanilla.
- Pour the mixture into the prepared dish.
- Bake for 30–40 minutes at 180°C until the pudding is set at the edges and slightly wobbly in the centre.
- While hot, pour the warm sauce over the baked pudding so it soaks in.
- Return to the oven for 5–10 minutes if you want the sauce absorbed and the top to glaze.
- Serve warm with custard, whipped cream or ice cream.