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Add a photoTraditional 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.
Servings: 6-8
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Ingredients
- 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 (½ cup) milk
- 5 ml (1 teaspoon) vinegar
- 375 ml (1½ cups) cake flour
- pinch of salt
- Sauce
- 250 ml (1 cup) cream
- 180 ml (¾ cup) sugar
- 125 g (5 oz) butter
- 125 ml (½ cup) boiling water
- 5 ml (1 teaspoon) vanilla extract
Directions
- Preheat the oven to 180°C (350° 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 562 | |
| Calories from Fat 245 | 44% |
| Total Fat 27.86g | 35% |
| Saturated Fat 17.37g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 398mg | 17% |
| Potassium 124mg | 4% |
| Total Carbs 74.56g | 20% |
| Dietary Fiber 0.6g | 2% |
| Sugars 46.3g | 31% |
| Protein 4.75g | 8% |
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