This comforting dish is a decadent speciality of South Africa. I have never met a person who did not enjoy its sweet smooth flavor. There are two key ingredients that give this dish it’s unique taste and If possible it should be served with fresh custard. We served ours with a heavy vanilla ice cream.
- 2 tablespoons butter
- 1 cup sugar
- 2 tablespoons smooth apricot jam/apricot preserves
- 2 teaspoons white spirit vinegar
- 2 cups flour
- 2 cups milk
- 2 eggs
- 2 teaspoons bicarbonate of soda (baking soda)
- pinch of salt
- 1 cup sugar
- 2 tablespoons golden syrup (you can also substitute maple syrup/honey)
- 3/4 cup unsalted butter
- 1 teaspoon vanilla extract
- To make the pudding, pre-heat the oven to 180°c and grease a 20cm baking dish (alternatively, use smaller oven-proof dishes for individual portions).
- In a large saucepan, melt together the butter, sugar, apricot jam and vinegar until the sugar has dissolved and the mixture is smooth. Remove from the heat and allow to cool for 5 minutes.
- Sift the flour then add to the butter mixture, alternating with the milk, mixing well after each addition.
- Add the eggs one at a time and beat well after each addition.
- Add the baking soda and salt and mix well.
- Pour the batter into the prepared dish/dishes and place in the oven.
- Bake for 30-45 minutes until the pudding dark brown and baked through (a skewer inserted should come out clean).
- While the pudding is baking, prepare the syrup.
- Bring all the syrup ingredients to a boil and reduce the heat. Allow to simmer for 5 minutes.
- Pour the syrup over the pudding as it comes out of the oven.
* Recipe from simply-delicious-food.com & slightly tweaked.