50+ Friends Club Cookbook -- Cookies and Desserts -- Currant Sponge Pudding

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Currant Sponge Pudding

From the Kitchen of: Paz

6	tbsp	Sugar
3/4	tsp	Salt
3/4	C	All-purpose flour
3/4	C	Cold milk
3	C	Hot milk
6	tbsp	Unsalted butter
1 1/2	tsp	Orange-flower water or vanilla extract
6		Eggs, separated
1	C	Black-currant jelly
		Grated rind of 2 oranges
6	tbsp	Brandy

Put the sugar, salt and flour in a bowl and blend in the cold milk. Pour and stir into the hot milk. Stir over low heat until creamy and smooth.
Add the butter and orange-flower water or vanilla.
Beat the egg yolks lightly, then beat them into the pudding mixture with a whisk until well blended.
Beat the egg whites until stiff and fold into the mixture.
Pour the pudding mixture into a shallow 2 quart baking dish that is attractive enough to bring to the table, and set the dish in a pan filled with 1 inch of hot water.
Bake the pudding in a preheated 400 degree F. oven for 30-35 minutes or until the pudding is set.

CURRANT SAUCE: Whip the currant jelly with a whisk until soft, then add the orange rind and brandy. Mix. Pour a few spoonfuls of currant sauce on top of the pudding just before serving. Serve the rest of the sauce. Makes about 8 servings.