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Baked Grenadilla Sponge Pudding

A spongy cake-like topping forms on top of a creamy custard base – delicious either slightly warm with ice-cream and/or cream or cold with whipped cream and fresh fruit as garnish. The batter for this pudding may also be baked in small ramekin dishes for about half the time required for the large pudding.

1 x 115 g tin grenadilla pulp
4 large eggs, separated
¼ cup (60 ml) butter
½ cup (125 ml) sugar
¼ cup (60 ml) cake flour
pinch salt
1 cup (250 ml) very mildly lukewarm milk
½ tsp (2,5 ml) vanilla essence
1 cup (250 ml) cream, and
1 tsp (5 ml) sugar or

vanilla ice-cream

  1. Pour the contents of the tin of grenadilla pulp into a small bowl.
  2. Separate the eggs, adding the yolks to the pulp and the whites to a separate mixing bowl. Beat the egg whites until firm and the yolks and pulp lightly.
  3. Place the butter and sugar into a bowl and beat well until creamy.
  4. Add the flour and salt and mix until blended.
  5. Add the yolk and grenadilla mixture gradually, beating until all is evenly mixed, then beat in the milk. Pour the mixture into the bowl with the egg white and fold together gently until combined.
  6. Pour the mixture into a deep round ovenproof dish with at least 1,5 litres and place the dish into a suitable pan yo bake in a water bath.
  7. Pour enough hot water into the pan to come halfway up the sides of the dish and bake at 170 º C for about 40 minutes for the round and slightly less for the rectangular dish or until set and golden brown on top.
  8. Remove the pudding from the oven and the water, cool partly to serve warm or cool completely and refrigerate to serve cold.
  9. Beat together the cream and the sugar until thickened but still pouring consistency and pour into a jug for serving.

Recipe by Carolié de Koster from Art Of Cooking page p. 510.

Baked grenadilla sponge pudding
Baked grenadilla sponge pudding p. 510