Jan Ellis pudding with a kick

By Carmen Niehaus
16 April 2016

This pudding is so rich it sticks to your ribs!

"" Maryna Strachan’s mom, Marié, liked serving this pudding after Sunday lunch on cold winter days in the Free State. Now Maryna, from Cape Town, bakes this pudding with total confidence, knowing it’s always a winner. SERVES 4-6 Preparation time: 10 min Baking time: 25-30 min

You may also like: Malva pudding

BATTER

  • 5 ml (1 t) bicarbonate of soda
  • 125 ml (½ c) milk
  • 375 ml (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 (generous½t) salt

SAUCE

  • 200 ml water
  • 200 ml cream
  • 200 ml butter
  • 200 ml sugar
  • 200 ml Amarula cream liqueur
  • 5 ml (1 t) vanilla essence
  • custard to serve

You may also like: Golden syrup pudding

Preheat the oven to 180 °C and grease a 2-litre ovenproof dish with nonstick spray.

1 Batter Dissolve the bicarbonate of soda in the milk.

2 Mix the flour, sugar, eggs, apricot jam, butter and salt.

3 Stir the milk mixture into the flour mixture and mix well.

4 Spoon the batter into the prepared dish and level the top. Bake for 25-30 minutes or until a skewer inserted in the middle comes out clean.

5 Sauce Heat the water, cream, butter and sugar until the mixture comes to the boil. Allow to cool slightly.

6 Add the liqueur and vanilla essence.

7 Pour the hot sauce over the pudding as soon as it comes out of the oven. Allow the pudding to absorb the sauce and serve with custard.

For more recipes like this, get your copy of YOU Winning Recipes*, in stores now. You can also buy it at our online store here.

YOU Winning recipes

*Winning Recipes have always been a popular part of YOU magazine’s food pages and now they’re being showcased on the TV show Jy Het ‘n Wenresep on VIA, Media24's television channel on DSTV.

The recipes in this magazine are from all the contestants from the first season and as a special bonus YOU food editor and Jy Het ‘n Wenresep judge Carmen Niehaus has reinvented one recipe from each episode and given it her own unique twist.

There are 52 recipes in the magazine and they are all easy to make. You’ll find everything from main meals such as lamb rack with red wine and sour fig sauce, delicious salads, sides and bakes such as lemon-infused chiffon cake or warm desserts such as mini Jan Ellis puddings with pinotage sauce and crème anglaise.

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