Ouma Estelle’s hotel pudding

Sarie - - Contents -

WITH A­PRI­COT AND A BIT OF LE­MON, THIS TAS­TE WILL BRING BACK CHILDHOOD MEMORIES

4 mug-si­zed por­ti­ons

• 140 g (250 ml) ca­ke flour • 30 ml but­ter • 250 ml milk • 7 ml bi­car­bo­na­te of so­da • 2 eggs, be­a­ten • 250 ml fi­ne a­pri­cot jam • 15 ml vi­ne­gar or le­mon jui­ce

P­re­he­at the o­ven to 180 °C. Pla­ce flour in a mix­ing bo­wl. Rub the but­ter in­to the flour until it re­sem­bles bre­ad­crumbs. Mix milk and bi­car­bo­na­te of so­da to­get­her. Form a hol­low in the midd­le of the flour mix­tu­re and add the milk mix­tu­re and the rest of the in­gre­dients. Mix well until it forms a dough. Spoon dough in­to four e­na­mel mugs spray­ed with non­stick food s­pray. Pla­ce mugs on a baking sheet and then in the o­ven. Ba­ke for a­bout 45 mi­nu­tes – test with a ca­ke tes­ter.

SAUCE • 250 ml cre­am • 200 g (250 ml) su­gar • 1 egg, be­a­ten

Mix e­ver­y­thing and pour o­ver the ba­ked pudding af­ter it has cool­ed. Ba­ke for a furt­her 10 to 20 mi­nu­tes until the sauce starts to thic­ken. Ser­ve warm.

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