Ingredients

Method

For the syrup:

1½ cups fresh cream
150 g sugar
125 g butter
g cocoa powder
pinch of salt

For the pudding:

30 g butter
75 g sugar
1 free-range egg
3 T apricot jam
1 t bicarbonate of soda
½ cup milk
120 g flour
25 g cocoa powder
pinch of salt
4 t vinegar

Method

Ingredients

1. To make the syrup, combine all ingredients in a saucepan and bring to a boil over a medium-high heat. Reduce the heat and simmer for 2 minutes.

2. To make the pudding, cream the butter and sugar until pale and creamy. Add the egg and beat until light and fluffy, then beat in the jam.

3. Dissolve the bicarbonate of soda in the milk then add to the batter, alternating with the flour, cocoa and salt, beating between additions. Add the vinegar and beat until well combined.

4. Divide the batter between 4 x 250 ml greased ramekins or an ovenproof dish. Pour over half the sauce, cover with foil and bake at 180°C for 20 minutes.

5. Remove from the oven, pour over the remaining syrup and bake uncovered for 5 minutes. Serve hot with vanilla ice cream.

Photographs: Sadiqah Assur-Ismail
Recipe: Aaishah Hassim
Production: Jacqui Burgess
Food assistant: Leila-Ann Mokotedi

Kerrygold butter, one of Ireland’s most famous exports, perfectly showcases the benefits of grass-fed Irish milk produced by grass-fed cows. It’s also the butter of choice for discerning cooks, not only for finishing off dishes but for cooking with, too.