Jan El­lis pud­ding with a kick

– Maryna Stra­chan

YOU Winning Recipes - - CONTENTS -


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!


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