Peter Bayly’s Cape White Port NV –

House and Leisure Food - - FRONT PAGE -

175g soft­ened but­ter 175g self-rais­ing flour 175g caster sugar 3 eggs zest of 1 le­mon 3T milk 250g fig pre­serve in syrup

Serves 6-8

Cream to­gether the but­ter, flour, sugar, eggs, le­mon zest and milk in a cake mixer un­til thick and smooth. Rub the in­side of an oven­proof glass bowl with but­ter and pour in the syrup from the fig pre­serve. Ar­range the figs around the bot­tom of the bowl and pour the bat­ter over them. Cover the bowl with cling­film and place in­side a saucepan big enough to leave a lit­tle space around the bowl. Pour boiling wa­ter into the pot un­til it comes half­way up the side of the bowl. Cover the pot with a lid and place it on the stove, bring­ing it to the boil. Steam for two hours, check­ing the wa­ter pe­ri­od­i­cally and top­ping it up as nec­es­sary. Re­move from heat, take the bowl out of the wa­ter and in­vert the pud­ding onto a plate. Serve hot with thick cream or cus­tard.

Earl Grey cheese­cake

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.