Elaines Mars Bar Pudding by Elaine Gulbransen
Desserts
Why this recipe is special:
I made it up a few years back for my kids. I like the combination of egg custard
and meringue. It is delicious without being overrich.
Enjoy!!!!
Serves: 4
Ingredients:
'3 eggs 3/4 cup flour 1 1/2 tbsp cornflour
4 tbsp butter 1 tbsp cocoa 1 cup milk
4 tbsp raw sugar 1 tsp cocoa
1/2 tsp Hansells Vanilla Essence 6 tbsp white sugar
1/2 tsp Hansells Caramel Essence 1 tsp Baking Powder
Method:
Turn oven to bake 180C.
Grease 4 small ramekin dishes.
Separate 4 eggs.
Base
Beat together 4 tbsp butter and 4 tbsp raw sugar. Add 1 egg yolk, and ½ tsp
Hansells Vanilla Essence. Mix well.
Sift together ¾ cup flour, 1 tbsp cocoa, and 1 tsp Baking Powder. Add to previous mixture and mix well.
Divide into the 4 dishes.
Put in heated oven for 10 minutes.
Remove and turn oven down to 120C.
Custard
In a pot place 1 cup milk.
Combine 1 ½ tbsp cornflour, and 1 dsp cocoa. Mix to a paste with a little milk.
Stir this into the heated milk, and cook for a further 2 minutes.
Beat together 2 egg yolks and ½ tsp Hansells Caramel essence.
Remove thickened chocolate custard from heat and add yolks and essence. Stir quickly.
Meringue
Beat 3 egg whites till thick. Beat in 6 tbsp white sugar.
Chop 1 Mars Bar into slices.
Place Mars Bar slices on to cooked base.
Next pile on the custard.
And then top with a mass of meringue.
Place in oven for 30 minutes, or until meringue is a pretty pale brown.
Can be eaten hot or cold.
