Ouma Estelle’s hotel pudding
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.