Vi­ne­gar pudding

DON’T BE PUT OFF BY THE VI­NE­GAR - IT’S A WINNER!

Sarie - - Contents -

Se­ves 6

SAUCE • 500 ml boi­ling wa­ter • 300 g (375 ml) su­gar • 125 ml malt vi­ne­gar

BAT­TER • 25 ml but­ter • 100 g (125 ml) su­gar • 25 ml a­pri­cot jam • 2 eggs, be­a­ten • 180 g (320 ml) ca­ke fl our • 5 ml bi­car­bo­na­te of so­da • 2 ml salt • 10 ml ground gin­ger • 2 ml gra­ted nut­meg • 50 ml milk

SAUCE

P­re­he­at the o­ven to 180 °C. Put all the sauce in­gre­dients in a sau­ce­pan and bring to the boil. Sim­mer for 5 mi­nu­tes. Pour sauce in­to a 20 x 15 cm o­ven dish. Al­low to cool com­ple­te­ly be­fo­re spoon­ing in the bat­ter.

FOR THE BAT­TER

Cre­am but­ter and su­gar until lig­ht and cre­a­my. Add a­pri­cot jam and eggs and mix well. Sift the flour, bi­car­bo­na­te of so­da, salt, gin­ger and nut­meg to­get­her. Fold in flour and milk. Spoon the bat­ter on top of the cold sauce. Ba­ke for 30–40 mi­nu­tes until gol­den bro­wn. Ser­ve warm.

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