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1
Make the Caramel
10 Mins
Medium-low heat, about 170°C (340°F)
Put 150g of the sugar in a small heavy pan over medium-low heat and cook without stirring, swirling the pan now and then, until it melts to a deep amber caramel. Take it off the heat, carefully stir in the 45ml of water — it will hiss and steam — and swirl the hot caramel around the inside of a 22 cm ring mould so it coats the base and sides.
Do not stir the sugar while it melts, or it can crystallise and turn grainy.
Done when: The caramel is deep amber, smooth and coats the mould in a thin even layer.
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2
Whip the Egg Whites
10 Mins
Room temperature, about 22°C (72°F)
Put the egg whites in a spotless, dry bowl with the pinch of salt and the vanilla, and beat on low until foamy. Add 200g of the sugar a tablespoon at a time, then raise the speed and beat for 6 to 8 minutes until the meringue is stiff and glossy — tip the bowl and nothing should slide.
Stop beating at stiff, glossy peaks; overbeaten whites turn dry and grainy and will not fold smoothly.
Done when: The meringue holds a firm peak when the whisk is lifted and looks shiny, not dull.
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3
Fold and Fill the Mould
5 Mins
Room temperature, about 22°C (72°F)
Fold 3 tablespoons of the warm caramel from the mould into the meringue with a large metal spoon — this gives the pudding its faint coffee colour and caramel note through the middle. Spoon the meringue into the caramel-lined mould, smooth the top and tap the mould once on the counter to settle it.
Fold gently in wide strokes so you keep the air in the meringue.
Done when: The mould is filled evenly with no large air pockets, and the top is smooth.
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4
Bake in a Water Bath
20 Mins
200°C (400°F)
Set the mould in a deep roasting tin, pour boiling water into the tin until it comes halfway up the mould, and bake at 200°C (400°F) for 18 to 20 minutes until the pudding has risen well above the rim and turned golden on top. Do not open the oven door while it bakes.
The water bath keeps the heat gentle so the pudding rises evenly instead of cracking.
Done when: The pudding is risen high, golden on top and firm to a gentle touch.
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5
Rest in the Turned-Off Oven
30 Mins
Cooling oven, about 100°C (210°F) falling
Turn the oven off and leave the pudding inside with the door closed for 30 minutes. It will settle back down as it cools — this is normal and is what keeps it from collapsing suddenly.
Opening the door early lets cold air in and the pudding can sink and wrinkle.
Done when: The pudding has settled back to just above the rim, with a smooth golden top.
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6
Unmould, Chill and Serve
10 Mins
Room temperature, about 22°C (72°F)
Run a thin knife around the edge, place a serving plate over the mould and flip it over in one confident movement. Lift the mould away so the caramel runs down over the pudding, then chill for at least 1 hour and serve in cool slices with the extra caramel spooned over.
If the pudding sticks, dip the base of the mould briefly in hot water to loosen the caramel.
Done when: The pudding stands tall on the plate, glossy with caramel, and slices cleanly.
auto_awesome Finishing Touches & Plating
Serve the molotof well chilled, in generous slices, with the caramel from the mould spooned over each portion and a strong espresso alongside.
Portugal
50m
