This is more delicious than the sum of its parts! Its a real traditional oldie. RETESTED ON 22 Oct 07: After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce (it was 5 oz originally), but it should actually be a sweet pudding!! The sauce was quite enough to moisten the entire pudding - it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to ...
Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency Sift dry ingredients into separate bowl. Melt butter in a small pot on a medium heat and add the vinegar and milk Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well. Pour into an ovenproof casserole dish that takes about 2 liters. Bake at 190°C for 45 mins until the top is nicely browned. Melt all the sauce ingredients together in
Keep this recipe for cold days! Everone loves it, and in South Africa it is a traditional favourite. You must have this at hand, as it is easy and quick and a delight, served as is or with ice cream or custard. Please note that I did two step-by-step photographs, which youll find if you click on photos. One shows how to roll up the dough, and the 2nd what the pudding and sauce look like before going into the oven.