Although the name Asyn Poeding (Vinegar 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.
10 ml ground
2 ml grated
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
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