I used to make it with my Nan & copied the recipe out by hand in to my own cookbook when I was 15.
It is so simple & very versatile & for a dessert, actually really good for you!!
The original version is lemon flavoured:
~soak 2 dessertspoons of gelatine in 1/3 cup of cold water
~separate 3 large free range eggs
~beat the whites until stiff & fairly smooth
~beat the yolks with 1/2 - 3/4 cup of sugar until thick & creamy (I like to use raw sugar or rapadura type or honey)
~add 1/2 cup of boiling water to the soaked gelatine & stir to dissolve
~add juice of 3 lemons & the rind of one to the fluffy yolks
~mix in the gelatine & fold in the beaten whites.
~sets quickly in or out of the fridge.
So that is the basic recipe but it can be made with any kind of fruit you like.
Matt was visiting so we made a tamarillo version today.
Peel & cook the fruit.
The pudding separates out in to layers as it sets.
Passionfruit is especially delicious too.
This could also be set in individual dishes.
You could add yoghurt or kefir or kefir cream to the mixture using a tad more gelatine as the volume of other ingredients increases.
I know we've been warned off eating raw eggs of recent times but my research suggests that the risk when using free range eggs is very small & not to worry about, in fact, raw eggs are extremely good for you.