A traditional South African pudding which we are sure will evoke many happy memories of childhood for many of you, who grew up in South Africa. A rich, moist sponge dessert, it is best served warm with custard, cream or ice cream but is just as nice if you prefer it at room temperature.
Serves 10 – 12
A little butter for greasing dish
5ml (1tsp) bicarbonate of soda
30ml (2Tbs) butter/baking margarine
125ml (½ cup) sugar
2 large eggs
30ml (2Tbs) apricot jam
375ml (1½ cups) self raising flour
1ml (¼ tsp) salt
125ml (½ cup) full cream milk
250ml (1 cup) cream
250ml (1 cup) sugar
5ml (1 tsp) vanilla essence
Preheat oven to 180˚C.
Grease a large ovenproof dish.
Dissolve bicarbonate of soda in the milk and mix well.
Using an electric or hand held beater, beat together butter and sugar and then add in the eggs, mixing well until mixture is light and fluffy. Add in the jam and combine well.
Sift flour and salt into the egg mixture, alternately with the milk mixture. Combine well.
Pour into greased dish and bake for 30 – 40 minutes.
Mix all the ingredients in a saucepan over medium heat until the sugar has dissolved.
Pour the sauce over the pudding as soon as you remove from oven. Start pouring from the middle to the edges.
Cool slightly before serving.
Note: You can divide this recipe into two dishes, eat one and freeze one.