Traditional South African recipe, originating in the Cape Province. This is a very popular, rich baked pudding - best served in winter, after a not-too-heavy meal.
- 20 ml (4 teaspons) butter
- 250 ml (1 cup) castor sugar (superfine sugar)
- 2 extra-large eggs
- 15 ml (1 tablespoon) smooth apricot jam
- 5 ml (1 teaspoon) bicarbonate of soda (baking soda)
- 125 ml (Â½ cup) milk
- 5 ml (1 teaspoon) vinegar
- 375 ml (1Â½ cups) cake flour
- pinch of salt
- 250 ml (1 cup) cream
- 180 ml (Â¾ cup) sugar
- 125 g (5 oz) butter
- 125 ml (Â½ cup) boiling water
- 5 ml (1 teaspoon) vanilla extract
- Preheat the oven to 180Â°C (350Â° F). Grease a medium-sized oven-proof dish.
- Cream the 4 teaspoons butter and castor sugar.
- Add the eggs, one at a time, beating well after each addition. Beat in the apricot jam.
- Stir the bicarbonate of soda (baking soda) in the milk and add the vinegar.
- Add the sifted cake flour and salt to the butter, sugar and egg mixture, alternating with the milk.
- Spoon the mixture into the oven-proof dish.
- Bake for about 45 minutes, or until done (test with a skewer).
- Towards the end of the baking time, mix all the ingredients for the sauce. Bring to a boil.
- As soon as the baked pudding has been removed from the oven, pour the hot sauce over it.
- Serve hot with with custard.
- Serves 6-8
|Amount Per Serving||%DV|
|Serving Size 186g|
|Recipe makes 6 servings|
|Calories from Fat 245||44%|
|Total Fat 27.86g||35%|
|Saturated Fat 17.37g||69%|
|Trans Fat 0.0g|
|Total Carbs 74.56g||20%|
|Dietary Fiber 0.6g||2%|