Molotov pudding

Molotov pudding

Pudim molotov

By
From
Lisbon
Makes
6 puddings
Photographer
Steven Joyce

I love pudim molotov served with doce de leite (better known outside Portugal as dulce de leche, a milk caramel), the recipe for which is on page 198. However, one of the most traditional ways to serve pudim molotov is with a water caramel and custard. The caramel recipe is below and a custard recipe can be found on pages 205–206. Pudim molotov is usually cooked in one big tin with a hole in the centre, but I prefer to make individual puddings.

Ingredients

Quantity Ingredient
flavourless oil, to grease
4 fresh egg whites, at room temperature
pinch fine salt
4 tablespoons caster sugar, plus 100 g
1/2 teaspoon vanilla extract
3 tablespoons flaked or slivered almonds, to serve

Method

  1. Using vegetable oil on a piece of paper towel, lightly grease 6 × 150 ml individual pudding moulds.
  2. Preheat the oven to 180ºC. Boil the kettle.
  3. Whisk the egg whites in a spotlessly clean bowl with the salt until they form soft peaks. Add the 4 tablespoons of sugar gradually, whisking continuously, then add the vanilla extract and whisk for 4–5 minutes, or until the egg whites are smooth, glossy and very thick.
  4. Spoon the mix into the pudding moulds, using a teaspoon to gently force the mix into the corners of the mould. Smooth the tops and tap each mould gently on the counter, to dislodge any big bubbles. Place the moulds in a large baking dish and fill it with boiling water until the water reaches halfway up the moulds. Place the tray in the oven and cook for 12 minutes. The puddings will brown a little and puff up mightily, but will deflate once you remove them from the oven. Remove from the water bath and leave to cool in their tins, then gently un-mould and place the puddings browned-side down on 6 dessert plates.
  5. Toast the almonds gently in a dry frying pan over a low heat. Set aside.
  6. If you are serving this with the water caramel, boil the remaining sugar in a saucepan with 100 ml water. Keep the heat fairly high and boil hard. After a while, you will notice that the syrup gradually browns. Watch it like a hawk and remove from the heat when it is still golden. Allow to cool for 1–2 minutes and check the consistency – it should be fairly watery so that you can drench the puddings with it. If not, add some water, a tablespoon at a time, until it is thin enough, but be careful as it will bubble up as you do so.
  7. Serve the puddings at room temperature with either the doce de leite on page 198, or this caramel sauce and maybe some custard, with the toasted almonds sprinkled on top.
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