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Marshmallow Souffle Pudding

chef.alexande's picture
Ingredients
  Gooseberries 12 Ounce, frozen
  Granulated sugar 3 Ounce
  Margarine 4 Ounce
  Caster sugar 4 Ounce
  Eggs 2 , beaten
  Self raising flour 6 Ounce
  Orange 1 , rind grated and juiced
  Marshmallows 12
  Long shredded coconut 1 Tablespoon
  Lightly whipped cream 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Take a 8 1/2 inch flan dish and place it on a baking sheet. Use a double thickness foil to cover the rim from the outside. Cover in such a way that it form a 1 inch high collar around the rim. Butter the foil and the dish and keep aside.

MAKING
3) Take frozen gooseberries and arrange it in the bottom of the dish. Sprinkle granulated sugar on top.
4) In a medium bowl, combine margarine, caster sugar, eggs and flour, adding the orange rind and juice with the eggs, to make a sponge mixture.
5) Cut each marshmallow into 2 pieces and stir 18 pieces into the sponge mixture. Spread the mixture evenly over the gooseberries.
6) Place the remaining marshmallows and coconut on the top.
7) Now, put the flan dish in the preheated oven and bake for about 1 1/4 hour.

SERVING
8) Slice and serve warm with whipped cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Marshmallow
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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