Mini Jan El­lis pud­dings with pino­tage sauce and crème anglaise

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Jan El­lis pud­ding is sim­i­lar to a malva pud­ding with its rich cream sauce. It’s de­li­cious but not for any­one watch­ing their weight! I’ve adapted it to make the sauce less rich and sweet and served with a home-made crème anglaise (a light, pour­ing cus­tard).

MINI JAN EL­LIS PUD­DINGS WITH PINO­TAGE SAUCE AND CRÈME ANGLAISE

Maryna gave this old fam­ily recipe a bit of a kick with Amarula, a South African liqueur. I liked the lo­cal twist so opted for pino­tage wine in my ver­sion.

SERVES 4-6 Prepa­ra­tion time: 15 min Bak­ing time: 20-30 min

PUD­DING

5 ml (1 t) bi­car­bon­ate of soda 125 ml (½ c) but­ter­milk OR milk 375ml (1½ c) self-rais­ing flour 125 ml (½ c) white sugar 2 eggs 30 ml (2 T) smooth apri­cot jam 25 ml (5 t) very soft but­ter 3 ml (gen­er­ous ½ t) salt

SAUCE

100 ml pino­tage wine 60 ml (¼ c) boil­ing wa­ter 200 ml full-cream milk 100 ml sugar 60 g but­ter 2 ml (½ t) vanilla essence

Pre­heat the oven to 180 °C and grease 4-6 small oven­proof dishes. 1 Pud­ding Mix the bi­car­bon­ate of soda with the but­ter­milk or milk. 2 Mix the flour, sugar, eggs, apri­cot jam, but­ter and salt.

3 Stir the but­ter­milk or milk mix­ture into the flour mix­ture. 4 Spoon the bat­ter into the oven­proof dishes and bake for 20-30 min­utes or un­til a skewer in­serted in the mid­dle comes out clean. 5 Sauce Pour the wine, boil­ing wa­ter and milk in a small saucepan, add the sugar and but­ter and boil for 5 min­utes. Add the vanilla essence. 6 Prick the tops of the hot pud­dings and pour the sauce over a lit­tle at a time un­til all the sauce is ab­sorbed by the pud­ding. Serve with crème anglaise.

Home-made cus­tard made with eggs is heav­enly with this pud­ding

CAR­MEN

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