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
  • 3 cups boiling water
  • Ingredients aren't specified. 300 g

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

Find more warm puddings here.

Photograph: Sadiqah Assur-Ismail
Production: Jacqueline  Burgess
Food assistant: Claire- Ellen Van Rooyen

Jeanne Calitz Recipe by: Jeanne Calitz
View all recipes

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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  • Nirvana Jaganath
    September 21, 2021

    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