200g / 11 ⁄3 cups Supreme cake fl our
5ml / 1 teaspoon bicarbonate of soda
5ml / 1 teaspoon baking powder
20g soft butter
110g Selati sugar
30ml / 2 tablespoons apricot jam
A pinch of salt
½ cup fresh cream
30ml / 2 tablespoons Selati sugar
½ cup milk
½ cup whipping cream
5ml / 1 teaspoon vanilla extract
3 large egg yolks
40g Selati sugar
Pre-heat oven to 180ºC.
Dissolve bicarbonate of soda in the milk. Mix all other ingredients
together. Add bicarb and milk mixture to the other ingredients until well
Divide mixture between 12 espresso cups and bake in a pre-heated oven
for 15-20 minutes until cooked through.
For the sauce: Place all ingredients in a pot and bring to the boil. In the
meantime, prepare the crème anglaise by combining milk and cream in
a medium saucepan. Add vanilla and bring to the simmer. Remove from
Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk
hot milk mixture into the yolk mixture.
Return custard to the heat and stir over low heat until custard thickens
and coats the back of the spoon (about 5 minutes). Do not boil.
Strain custard into a bowl. Cover the surface of the custard directly with
cling fi lm to prevent a skin forming and chill.
When the cups are done, pour the sauce over each one and leave to cool
slightly. Serve warm with crème anglaise.