Description
This South African dessert features a warm pudding-cake with a sweet, creamy sauce overtop.
Ingredients
Scale
For the Pudding:
- 1 cup granulated sugar
- 1 egg
- 1 tbsp apricot preserves
- 1 tbsp butter + extra for greasing the baking dish
- 1 cup milk
- 1 tsp vinegar
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the Sauce:
- 1 cup heavy cream
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup hot water
Instructions
For the Pudding:
- Preheat oven to 350 degrees.
- Grease an 8×8” square Pyrex dish.
- Beat the sugar and eggs until thick and lemon colored, then add the preserves and mix through.
- Melt the butter and milk in a saucepan then stir in the vinegar.
- Sieve, or simply mix together the flour, soda and salt in a bowl.
- Alternate wet and dry ingredients into egg mixture and mix until combined.
- Pour into the baking dish, cover with foil, and bake until the pudding is brown and well-risen — depending on your oven and oven dish this will be between 30-50 minutes.
For the Sauce:
- In a saucepan, melt together the ingredients for the sauce, and stir well.
- Pour it over the pudding as soon as it comes out of the oven.
- Leave to stand awhile before serving. Serve warm. Because it’s rich, it does not really need enhancement, but if you want, serve vanilla ice cream with it, or even better, bourbon pecan ice cream.