Follow us on:

Miracle pudding

By admin
18 November 2013

Serves 6

This syrupy pudding looks and tastes like a baked dessert.

Syrup

250 ml (1 cup) sugar

500 ml (2 cups) boiling water

5 ml (1 teaspoon) vanilla essence

Batter

60 ml (4 tablespoons) butter or margarine

375 ml (1½ cups) cake flour

3 ml (½ teaspoon) cinnamon

3 ml (½ teaspoon) ginger

60 ml (4 tablespoons) sugar

125 ml (½ cup) apricot jam

60 ml (4 tablespoons) milk

5 ml (1 teaspoon) bicarbonate of soda

7 ml (1½ teaspoons) vinegar

Syrup Mix the three ingredients together until the sugar dissolves.

Batter Rub the butter or margarine into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the cinnamon, ginger, sugar and jam. Mix the milk and bicarbonate of soda with the vinegar, and add to the flour mixture. Mix well until a thick batter forms. Heat the syrup until boiling and add the batter one tablespoon (15 ml) at a time to the boiling syrup. (Don’t worry if the batter foams and breaks up; it should happen.) Cover and simmer slowly for about one hour. Serve from the pot with thick, hot custard.