Traditional South African Velvet Pudding, known as Fluweelpoeding, is an old-fashioned family favourite with a silky baked custard base, a delicate layer of apricot jam and a cloud of golden meringue.
This comforting dessert brings together simple pantry ingredients to create something special. The creamy vanilla custard contrasts beautifully with the fruity sweetness of apricot jam and the light, airy topping.
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Serve this nostalgic South African pudding warm after Sunday lunch or at a family gathering. Its soft texture and golden meringue make every spoonful feel like a taste of home.
Ingredients
- 1 litre full-cream milk
- ½ cup (100 g) sugar, for the custard
- ¾ cup (approximately 95 g) cake flour
- ½ teaspoon salt
- 4 large eggs, separated
- 4 tablespoons (approximately 55–60 g) butter, melted
- 1 teaspoon (5 ml) vanilla essence
- 2 tablespoons smooth apricot jam
- 100 ml (approximately 85 g) caster sugar, for the meringue
Short Chef-Style Method
- Heat the oven to 170°C.
- Whisk the custard sugar, flour and salt together, then gradually add the hot milk.
- Cook gently, stirring, until smooth and thickened. Temper the egg yolks with a little warm custard, then stir them into the mixture with the butter and vanilla.
- Pour into a greased baking dish and bake for 20–30 minutes, until just set.
- Gently spread with apricot jam.
- Whisk the egg whites until foamy, gradually beat in the caster sugar until glossy and firm, then spoon over the pudding.
- Return to the oven at 200°C for 5–8 minutes, watching closely until lightly golden. Serve warm.
Chef’s Tips
Use a shallow ovenproof dish for more even baking. Avoid boiling the custard after adding the egg yolks. Spread the meringue right to the edges to seal the jam layer, and watch it carefully during the final bake.
Old-Fashioned Fluweelpoeding with Apricot Jam and Meringue
A classic South African baked vanilla custard topped with smooth apricot jam and golden meringue.
Ingredients
Custard, jam and meringue
- 1 litre full-cream milk
- ½ cup sugar for the custard; approximately 100 g
- ¾ cup cake flour approximately 95 g
- ½ tsp salt
- 4 large eggs separated
- 4 tbsp butter melted; approximately 55–60 g
- 1 tsp vanilla essence 5 ml
- 2 tbsp smooth apricot jam
- 100 ml caster sugar for the meringue; approximately 85 g
Instructions
Detailed method
- Preheat the oven to 170°C (conventional). Lightly grease a shallow ovenproof dish of approximately 2 litres.
- Whisk the custard sugar, cake flour and salt together in a heatproof bowl. Heat the milk until steaming and almost simmering, but not boiling.
- Gradually whisk a little hot milk into the flour mixture to make a smooth paste. Add the remaining milk slowly, whisking well. Return the mixture to the saucepan.
- Cook over low heat, stirring continuously and scraping the base of the pan, until the custard thickens and the flour has cooked through, about 5–8 minutes. Remove from the heat.
- Lightly beat the egg yolks. Whisk a few spoonfuls of warm custard into them to temper, then stir back into the custard with the melted butter and vanilla. Do not boil after adding the yolks.
- Pour into the prepared dish and bake for 20–30 minutes, until the custard is just set and lightly coloured. Deeper dishes may need longer; the centre should have a gentle wobble.
- Warm the apricot jam briefly so it spreads easily, then gently dot or brush it over the hot custard.
- In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, beating until the meringue is thick, glossy and holds firm peaks.
- Spoon the meringue over the jam, spreading to the edges and making soft peaks. Increase the oven to 200°C and bake for approximately 5–8 minutes, watching closely, until golden. Serve warm.
Notes
Oven times depend on the depth of the dish. The custard must be cooked gently and the egg yolks tempered to prevent curdling. Watch the meringue closely while browning.
Ingredient image: Image supplied by Irene Muller for Saffarazzi Recipes illustration via AI.