Molotoff Pudding

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 7 egg whites
• 2 teaspoons cornstarch
• 7 tablespoons sugar
• 100 g slivered almonds, roasted
• 7 egg yolks
• 1 teaspoon cornstarch
• 8 tablespoons water
• 8 tablespoons sugar
• lemon juice, to taste
• 2 tablespoons butter, for greasing

Recipe

• 1 whip the egg whites until they are very stiff and firm.
• 2 add the cornstarch very slowly, always continuing to whip.
• 3 put the sugar in a pan and heat until it becomes golden.
• 4 add it, while hot, to the whipped whites, to give them colour.
• 5 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.
• 6 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.
• 7 with butter, grease a tube or bundt pan.
• 8 put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
• 9 watch that it doesn't become too brown.
• 10 turn off the oven and leave the pudding inside.
• 11 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.
• 12 meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
• 13 remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
• 14 let it boil up again and if too thick add a little more water.
• 15 very carefully, remove the pudding from the tin.
• 16 place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.