About this Dish
South Africa's great dessert — a spongy, sticky baked pudding made with apricot jam, drenched in a cream and butter sauce while still hot from the oven. The sauce soaks in completely as the pudding cools. Served at every South African Sunday lunch, Christmas dinner and restaurant. A pudding of British and Dutch origin transformed into something uniquely South African.
IngredientsServes 8
🥚Eggs, 2 large
🍯Apricot jam, 2 tablespoons
🧈Butter, 1 tablespoon softened (for batter) plus 125g for sauce
🥛Full-cream milk, 1 cup
🌾Self-raising flour, 1 cup
🧂Bicarbonate of soda, 1 teaspoon
🍬White sugar, 1 cup (for batter) plus ¾ cup for sauce
🥄White wine vinegar, 1 tablespoon
🫙Fresh cream, 1 cup
💧Hot water, ½ cup
Method
1
Preheat your oven to 180°C and grease a medium baking dish (roughly 20x30cm) well with butter. Beat the eggs and sugar together until pale and fluffy, then mix in the softened butter and apricot jam until well combined.2
Stir the bicarbonate of soda into the milk, then add the vinegar — it will fizz up slightly. Fold the flour into the egg mixture alternating with the milk mixture until you have a smooth, fairly loose batter.3
Pour the batter into your greased dish and bake for 30–35 minutes until the pudding is deep golden brown on top and a skewer comes out clean. Don't open the oven door in the first 25 minutes or it may sink.4
While the pudding bakes, make the sauce by gently melting the butter, sugar, cream and hot water together in a small saucepan over low heat, stirring until the sugar dissolves. Do not let it boil.5
As soon as the pudding comes out of the oven, use a skewer or fork to poke holes all over the surface. Pour the warm sauce slowly and evenly over the hot pudding so it soaks straight in — be generous and use all the sauce.6
Leave the pudding to rest for at least 10 minutes so the sauce absorbs fully and the pudding becomes wonderfully sticky and moist. Serve warm with a spoonful of whipped cream, vanilla ice cream or extra warm custard poured alongside.User Reviews
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