Ingredients
Method
- 2 T butter
- 200 g sugar
- 1 free-range egg
- 180 g flour
- 1/2 cup milk
- 1 t ground ginger
- 1 t ground mixed spice
- 1 t ground cinnamon
- 1 t bicarbonate of soda
- 1 T apricot jam
- custard or butterscotch sauce, for serving
- 3 cups boiling water Ingredients aren't specified.
- 300 g
Method
Ingredients
1. Preheat the oven to 180°C. Cream together the butter and sugar. Add the egg, then add the remaining ingredients.
2. Place 3 cups boiling water and 300 g sugar in a 23 x 30 cm ovenproof dish.
Stir until melted.
3. Pour the pudding mixture into the liquid – do not stir. Bake for 1 hour.
4. Serve with custard or butterscotch sauce.
Cook's note: “My paternal grandmother, Ouma Oumie, used to make this on special occasions. It’s such a great dessert for winter – saucy, spongy and all those warming winter flavours! I only recently learned that this is quite a common Afrikaans dessert, and it comes from the days when people had party lines that were connected through the ‘sentrale’ phone system in the platteland, when the recipe would be passed on ‘over the phone’ from cook to cook. A true communal recipe!”
– Jeanne Calitz
Photograph: Sadiqah Assur-Ismail
Production: Jacqueline Burgess
Food assistant: Claire- Ellen Van Rooyen
The recipe is incomplete as it doesn’t show the 3 cups of water and additional 300 g of sugar that will be used for the sauce
I have heard of this pudding so it’s good to have a recipe but could you please tell me what size of egg to use…..large…jumbo?
Caro
I tried making this today,but everything boiled over in the side,the top crisped up but the bottom is completely runny.What could have gone wrong?But it smells and tastes lovely,flop and all haha