About this recipe:A South African pudding, which is the ultimate winter dessert. It's rich and syrupy with a soft and spongy texture. Serve hot or cold, with lashings of pouring cream, if desired.
30g unsalted butter
1 teaspoon vinegar
200g caster sugar
1 tablespoon apricot jam
190g cake flour
1 teaspoon bicarbonate of soda
1 pinch salt
250ml double cream
115g unsalted butter
100g caster sugar
125ml water, orange juice or sherry
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Preheat oven to 180 C / Gas 4. In a small saucepan over low heat, melt 2 tablespoons butter together with vinegar and milk. Remove from heat and set aside. Meanwhile, sieve flour, bicarbonate of soda and salt together into a separate bowl.
Beat 200g sugar and eggs with an electric mixer on high speed until fluffy and light coloured, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 litre oven-safe baking dish.
Bake approximately 45 minutes or until a knife inserted into the centre comes out clean.
Place cream, butter, 100g sugar and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil.
Remove pudding from the oven, pierce several times with a cocktail stick or fork and pour the hot cream mixture immediately over the pudding. Serve hot or cold.
Cake flour has a lower protein content than ordinary plain flour. It also makes lighter and fluffier baked items. If this is unavailable, you can use the following substitution: for every 100g plain flour, add 2 tablespoons cornflour.
This is the exact recipe that I have been making for years. Perfect for Autumn/winter, and I have used it for dinner parties where its been cooking while we have had mains, and its ready for its sauce after. Everyone loves it, but its extremely rich!! - 28 Oct 2012
this recipe was absolutely fantastic. I almost ate the whole pudding on my own!! Only one suggestion, and maybe its because i love the stickiness - but what i did was increase the the hot cream mixture for extra moisture. Amazing! - 20 Jul 2011