MARIE BISCUIT CARAMEL PUDDING
Een van die maklikste, goedkoopste poedings ooit. Laat my dink, en dit proe soos ‘n Créme Caramel…
Selfs wanneer jou Marie beskuitjies sag raak (en dan gooi meeste van ons dit maar weg), kan jy dit gebruik!!
- 10 Marie biscuits
- 3 tablespoons sugar
- 1 cup milk
- 2 eggs
- ½ teaspoon vanilla essence
- Caramel:
- 3 tablespoons sugar
- 1 teaspoon water
Break the biscuits into pieces and put in a bowl.
Add the sugar, milk and eggs.
Soak for 30 minutes or until the biscuits turn soft.
Place the 3 tablespoons sugar and 1 teaspoon water in a nonstick saucepan.
On medium to hot heat, caramelize the sugar until golden brown.
Spread the caramel evenly by moving the pan when it is melting.
Take the pan off the heat (Do not brown to much or it will turn bitter).
Using a round, heat-proof mould, spread the caramelized sugar around the bottom edge of the mould.
Allow to cool and harden and set aside.
Add the vanilla essence to the biscuit mixture and mix through.
Using a staff mixer or food processor, whisk the biscuit mix until soft with no bits.
Using a sieve, pour the whisked mixture into your caramelized mould and cover it with foil.
Pre-heat a steamer with water and when hot, place the mould in the steamer and steam for 35 to 40 minutes until a toothpick or fork poked into the pudding comes out clean.
Remove the pudding from the steamer and allow to cool.
To serve warm, press along the edges when slightly warm or run a knife around the sides and de-mould.
To serve chilled, place the pudding in the refrigerator after it has cooled down. Then de-mould and serve chilled.
Recipe and photo: Amanda Conradie
