- 500ml - cake flour
- - pinch of salt
- 10ml - baking powder
- 100g - butter, at room temperature
- 250ml - light brown sugar
- 2 - eggs
- 45ml - marmalade or apricot jam
- - grated zest of 2 naartjies
- 20ml - white vinegar
- 5ml - bicarbonate of soda
- 200ml - milk
- 200ml - sugar
- 125ml - milk
- 125ml - cream
- 50g - butter
- 10ml - corn flour
- 15ml - water
- 3 - 3 nartjies, peeled
- 30ml - honey
- - squeeze of lemon juice
Preheat the oven to 170°C.Grease a large oven proof dish with nonstick spray.
PUDDING: Sift the flour, salt and baking powder together.
In a separate bowl, beat the butter and sugar until light and creamy. Add the eggs one by one, mixing well after each addition. Add the marmalade or jam, zest and vinegar and mix well.
Dissolve the bicarbonate of soda in the milk. Alternate adding the milk mixture and the flour mixture to the batter. Transfer to the ovenproof dish and bake for 40-45 minutes or until done.
SAUCE: Heat the sugar, milk, cream and butter in a saucepan until the butter has melted. Mix the corn flour with the water and add to the saucepan. Stir until the sauce has thickened. Pour over the hot pudding as soon as it comes out of the oven.
SYRUPY NARTJIES: Halve the nartjies horizontally. Put them, cut side down, in a pan and drizzle the honey over. Add the lemon juice and heat for a minute. Arrange on top of the pudding.
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