Homemade Recipes

Ingredients:

125 ml white sugar

1 egg

25 ml (1½ Tbsp apricot jam -any jam, or even syrup, will work)

250 ml cake flour

5 ml baking powder

Pinch of salt

5 ml bicarbonate of soda

250 ml milk

Directions:

With a wire whisk or egg beater, beat together the sugar and eggs. You want the mixture to creamy and pale, so be patient and beat it for as long as it takes. This step ensures a light, fluffy pudding and is very much worth the effort!

Add the jam, flour, baking powder and salt and stir until blended.

Mix the bicarb with the milk and quickly mix it in with the batter. Pour the batter into the small cast-iron baking pot that has been sprayed with Spray 'n Cook or buttered out, cover with the lid and place over moderate coals. Pile some hot coals onto the lid of the pot and bake for about an hour. Remove the coals carefully, otherwise you end up with ash in your pudding. The pudding is done when a sharp knife or skewer inserted in the middle comes out clean.

Whilst the pudding is baking, make the syrup. Remove the pudding from the fire, and using a fork, poke holes in the top of the dessert, then slowly pour over the syrup, giving it time to absorb – it will seem like too much syrup, but trust me, it isn’t, so stick to the recipe; it works and is delicious!

Syrup:

60 ml butter

250 ml sugar

125 ml boiling water

250 ml Amarula( creamy liqueur)

Pinch of salt

Melt the butter in a pot over the fire, add all the other ingredients and allow to slowly heat through. Do not boil the sauce. Slowly pour the sauce over the pudding, allowing it soak in thoroughly and serve with cream or custard.