Mini Jan Ellis puddings with pinotage sauce and crème anglaise
Jan Ellis pudding is similar to a malva pudding with its rich cream sauce. It’s delicious but not for anyone watching their weight! I’ve adapted it to make the sauce less rich and sweet and served with a home-made crème anglaise (a light, pouring custard).
MINI JAN ELLIS PUDDINGS WITH PINOTAGE SAUCE AND CRÈME ANGLAISE
Maryna gave this old family recipe a bit of a kick with Amarula, a South African liqueur. I liked the local twist so opted for pinotage wine in my version.
SERVES 4-6 Preparation time: 15 min Baking time: 20-30 min
5 ml (1 t) bicarbonate of soda 125 ml (½ c) buttermilk OR milk 375ml (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
100 ml pinotage wine 60 ml (¼ c) boiling water 200 ml full-cream milk 100 ml sugar 60 g butter 2 ml (½ t) vanilla essence
Preheat the oven to 180 °C and grease 4-6 small ovenproof dishes. 1 Pudding Mix the bicarbonate of soda with the buttermilk or milk. 2 Mix the flour, sugar, eggs, apricot jam, butter and salt.
3 Stir the buttermilk or milk mixture into the flour mixture. 4 Spoon the batter into the ovenproof dishes and bake for 20-30 minutes or until a skewer inserted in the middle comes out clean. 5 Sauce Pour the wine, boiling water and milk in a small saucepan, add the sugar and butter and boil for 5 minutes. Add the vanilla essence. 6 Prick the tops of the hot puddings and pour the sauce over a little at a time until all the sauce is absorbed by the pudding. Serve with crème anglaise.
Home-made custard made with eggs is heavenly with this pudding