Telefoon pudding

Telefoon pudding

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  • 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

Cooking Instructions

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

This recipe is part of a feature in our July 2020 issue. Head here to get your copy.

Find more warm puddings here.

Photograph: Sadiqah Assur-Ismail

Production: Jacqueline  Burgess

Food assistant: Claire- Ellen Van Rooyen

Jeanne Calitz Recipe by: Jeanne Calitz
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Jeanne Calitz is the commercial projects editor at TASTE. She is also a food, travel and arts writer, as well as a seasonal cook.

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