Jan Ellis pudding with a kick
– Maryna Strachan
(SHORTCUT, TASTY, INNOVATIVE)
Maryna’s mom, Marié, liked serving this pudding after Sunday lunch on cold winter days in the Free State. Now Maryna bakes this pudding with total confidence, knowing it’s always a winner.
SERVES 4-6 Preparation time: 10 min Baking time: 25-30 min
5 ml (1 t) bicarbonate of soda 125 ml (½ c) milk 375 ml (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
200 ml water 200 ml cream 200 ml butter 200 ml sugar 200 ml Amarula cream liqueur 5 ml (1 t) vanilla essence custard to serve
Preheat the oven to 180 °C and grease a 2-litre ovenproof dish with nonstick spray. 1 Batter Dissolve the bicarbonate of soda in the milk. 2 Mix the flour, sugar, eggs, apricot jam, butter and salt. 3 Stir the milk mixture into the flour mixture and mix well. 4 Spoon the batter into the prepared dish and level the top. Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean. 5 Sauce Heat the water, cream, butter and sugar until the mixture comes to the boil. Allow to cool slightly. 6 Add the liqueur and vanilla essence. 7 Pour the hot sauce over the pudding as soon as it comes out of the oven. Allow the pudding to absorb the sauce and serve with custard.
This pudding is so rich it sticks to your ribs!