Although the name of this pudding seems to suggest something sour and vinegary, the vinegar is only in the syrup and is actually a nice subtle counterbalance to the sweetness, as well as marrying beautifully with the spices.
Bake Time: 40 min | Serves: 6Ingredients
500 ml water
500 ml sugar
125 ml vinegar
30 ml butter
125 ml brown sugar
2 eggs, beaten
375 ml cake flour
5 ml bicarbonate of soda
10 ml ground ginger
2 ml grated nutmeg
2 ml salt
30 ml apricot jam
Method
Boil water, sugar and vinegar together for 5 minutes to make syrup. Allow to cool. Meanwhile, cream butter and brown sugar, then add eggs, beating constantly. Sift flour, bicarbonate of soda, ginger, nutmeg and salt into egg mixture, mixing well. Add apricot jam, blending thoroughly. Pour syrup into a baking dish and spoon batter into it. Bake at 180°C for about 40 minutes. Serve warm with custard.
Cuisine: South African
Category: Desserts
- Posted5-Nov-2009
- Total Views703
- Word Count264
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