South African Cuisine
330 g (1 ½ cups) caster sugar
115 g soft unsalted butter, plus extra for greasing
60 ml (¼ cup) smooth apricot jam
250 ml (1 cup) milk
2 tsp white vinegar
1 tsp vanilla bean paste
150 g (1 cup) plain flour
1 tsp bicarbonate of soda
pinch of salt
60 ml (¼ cup) hot water
250 ml (1 cup) cream or evaporated milk
lightly whipped cream or crème anglaise, to serve
Preheat the oven to 180˚C. Butter a 2 litre (8 cup) capacity baking dish.
Using an electric mixer, beat 1 cup of the sugar, 15g of the butter, the jam and egg, until pale and fluffy.
Mix together the milk, vinegar and vanilla bean paste.
Sift together the flour, bicarbonate of soda and salt.
Alternately fold the flour mixture and milk mixture into the egg mixture until thoroughly combined. Pour into prepared baking dish, cover with lightly oiled foil and bake for 40–45 minutes, or until just firm.
When pudding is nearly ready, stir the hot water, cream and remaining sugar and butter in a saucepan over medium until the butter melts and sugar dissolves. Bring to just below the boil, then pour over the pudding in the dish. Serve with lightly whipped cream or crème anglaise.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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