Although it is often found on the menu of many South African restaurants, nobody knows the exact history of this well-loved dessert. There are as many variations of it as there are arguments about who makes the best pudding. Our Lifestyle team at Entertainment SA though this is must try with custard or cream.
Preparation time: 30 minutes Cooking time: 15 minutes to 25 minutes Total time: 45 minutes to 55 minutes 55 minutes
2 Large eggs 1 tbsp Apricot jam 185g Plain flour 1 tsp Bicarbonate of soda 30g Butter 1 tsp White wine vinegar 125ml Whole milk Sauce 284ml pot double cream 100g Unsalted butter 100g Caster sugar 100g Caster sugar 8 sprigs Mint
Preheat the oven to 180C/gas 4. Beat the sugar and eggs together until pale and fluffy. Add the apricot jam and mix well. Sift together the flour, bicarbonate of soda and a large pinch of salt; set aside.
In a pan, melt the butter and add the vinegar and milk. Cool. Bit by bit, fold the flour and milk mixtures alternately into the egg mixture.
Half-fill 8 x 200ml dariole moulds or pudding basins and bake for 15 minutes. (Alternatively, pour into a greased 22cm-square baking tin and bake for 25 minutes.) They are ready when a skewer inserted into the centre comes out clean.
For the sauce, place the cream, butter and sugar in a saucepan with 100ml water and stir over a moderate heat until the butter has melted and the sugar dissolved.
While still hot, pierce the bottoms of the puddings with a skewer and gradually pour over the sauce so that it soaks into the sponge; the puddings should absorb at least half the sauce. Set the remaining sauce aside. Leave the puddings to stand for 5 minutes before turning out.
Garnish with a sprig of mint and serve with the reserved sauce and some poached apricots.
Picture credit: corpus.cam.ac.uk
Entertainment SA: Celebrity and Gossip News Site