DATE AND NUT PUDDING IN A POT

240g (2 cups) cake flour

Pinch of salt

Pinch of ground ginger

1 punnet fresh dates cut in halves and stones removed 15ml (1 tbsp) crushed nuts, not peanuts

A handful of maraschino cherries, chopped

40ml (2 heaped tbsp) butter

40ml (2 heaped tbsp) apricot jam

22.5ml (1 ½ tbsp) bicarbonate of soda

250ml (1 cup) fresh orange juice (or any other fruit juice) Syrup:

750ml (3 cups) of water

Pinch of ground cinnamon

375ml (1 ½ cups) of sugar

Sieve together the flour, salt and ginger. Add dates, nuts and cherries and mix through. Melt the butter and apricot jam in a small pan on the stove. Once melted, add bicarbonate of soda and mix through. The mixture will foam. Add the foam to the dry ingredients and mix to form a dough. The dough should not be too runny, nor too dry. Use fruit juice to achieve the right consistency. Add water, cinnamon and sugar to a large pot or medium potjie pot and bring to the boil. Add spoonfuls of the dough to the boiling liquid and cover. Cook for 20 to 40 minutes until dark brown, taking care not to burn the mixture. Serve with fresh cream, custard or home-made ice cream.