Molotofe Pudding

by Chef

Serves: 10Prep Time: 20 minutesCook Time: 30 minutes


  • 6 tablespoons unsalted butter, divided
  • 1 cup sugar plus 10 tablespoons, divided
  • 1 teaspoon cream of tartar
  • 12 large egg whites
  • ½ teaspoon salt


Preheat oven to 325 degrees F.

Grease a nonstick tube cake pan with 2 tablespoons of the butter. Heat a heavy-bottomed saucepan on low heat with a cup of sugar. When sugar melts completely, add 4 tablespoons butter and stir until sugar is fully caramelized. Do not stir the sugar until it is completely melted. Remove saucepan from stove and pour caramel into cake pan. If you feel that the caramel solidifies too quickly and you cannot manage it, carefully add 2 tablespoons of water immediately before taking it from the stove.

Whisk the egg whites with a pinch of salt and cream of tartar until they start to gain volume and a foamy consistency. Add the remaining sugar (10 tablespoons), one tablespoon at a time, whisking constantly. After the last tablespoon of sugar, beat until the whites gain a little bit more consistency, but not enough to form peaks when you remove the whisk. They should only coat the top of the whisk. Pour the whites into the cake pan and place in oven for 10 minutes, and then turn oven off and let it rest for 30 minutes with the oven door closed.

Remove molotofe from oven and let it cool. To remove it from the pan, use a sharp knife and, very gently, detach it from the pan all the way around the edges, including the tube. Then place a plate, larger in diameter than the cake pan, on top and flip it upside down with a single, decisive movement downward. The pudding should fall onto the plate easily.