MOLOTOFF PUDDING
This comes from a little book, simply titled Traditional Portugese Pudding, which I bought in Lisbon. I haven't tried it but posted it by request.
Provided by Sackville
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Whip the egg whites until they are very stiff and firm.
- Add the cornstarch very slowly, always continuing to whip.
- Put the sugar in a pan and heat until it becomes golden.
- Add it, while hot, to the whipped whites, to give them colour.
- 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.
- 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.
- With butter, grease a tube or bundt pan.
- Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
- Watch that it doesn't become too brown.
- Turn off the oven and leave the pudding inside.
- 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.
- Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
- Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
- Let it boil up again and if too thick add a little more water.
- Very carefully, remove the pudding from the tin.
- Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.
MOLOTOFF (UNIQUE PORTUGUESE MERINGUE PUDDING)
This is one of the most delicious puddings I have ever ate in my whole life, and what I love most about it is that it's extremely easy! It does not require special techniques :o) The only thing tricky about it is removing it from it's pan without breaking it... But after a while, you'll end up developing your own little tricks. I hope that anyone that tries this recipe enjoys it as much as I do!
Provided by Zininha
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Before beginning the meringue: Bring the 5-6 cups of water to a rolling boil.
- Using the 2 cups of caramel sauce, grease a tube pan.
- To prepare the meringue: Beat the 12 egg whites on high until they start forming peaks.
- Add the 12 tablespoons sugar and 4 tablespoons of caramel sauce to the egg whites and continue beating the mixture until they form very firm peaks.
- (You will know that it is good enough when you turn your bowl upside down and the mixture is stiff enough not to move!) In an aluminum foil roaster (or any roaster you may have at home) place the boiling water, covering the entire bottom.
- Place the meringue into the caramel-greased tube pan.
- Make sure that no air pockets form when placing the meringue in the pan. Make sure it is well packed.
- Place the tube pan inside the roaster over the boiling water and place it in your oven.
- Bake 20-30 minutes at a low setting, or until the top turns slightly brown.
- Special Notes: Previously warming the oven may cause the meringue to brown quicker than it's cooking time.
- Before removing the meringue from the pan, pass a knife along the sides so it may unstick. Because you are using caramel sauce for the meringue, most of the times it is very stuck to the pan. Unfortunately, this is one of the trickiest parts of the recipe. You may use a little butter to grease the pan before greasing with the caramel sauce, but it doesn't turn out as good as using only the caramel sauce.
- Enjoy!
Nutrition Facts : Calories 447.3, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.2, Sodium 550.4, Carbohydrate 108.2, Fiber 1.1, Sugar 25.6, Protein 9.1
HOT MOCHA PUDDINGS
It only takes a few minutes to mix, microwave and top these hot chocolate puds with ice cream and liqueur for a rich, indulgent dessert
Provided by Good Food team
Categories Dessert, Treat
Time 10m
Number Of Ingredients 11
Steps:
- Measure the milk in a large jug, then blend with the prunes and coffee in a food processor until smooth. Add the butter, sugar, egg, almonds, cocoa, flour and a pinch of salt, then blitz again to make a thick batter.
- Scrape evenly and cleanly (don't take the mixture up the sides) into 4 x 175ml ramekins (don't use any with metal on them!). Cook in the microwave, spaced round the edge of the turntable, on Medium for 6 mins. The puddings will still look a bit moist, but that's fine. Stand for 5 mins, then serve topped with a scoop of ice cream and a little liqueur, if you like.
Nutrition Facts : Calories 414 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.4 milligram of sodium
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MOLOTOF (PORTUGUESE MERINGUE PUDDING) - FOXY FOLKSY
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5/5 (2)Total Time 50 minsCategory DessertCalories 278 per serving
- To make the caramel syrup, add 1 cup sugar and 2 tablespoon water in a small pan and melt over medium low heat until it turns into liquid. Continue to cook until it turns amber brown while tilting the pan around to prevent it from burning.
- Transfer content into a bundt pan. Tilt the pan sideways and turn to cover the bottom of the pan with the sugar caramel. Set aside.
- Make meringue. In a large bowl, beat egg white at low speed until soft peaks. Add sugar in 1 tablespoon additions while beating continuously.
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