I don’t know Tannie du Toit, could not have, because this standard pudding (that’s it’s name) recipe of hers dates back to the early 50s. I discovered it in one of the precious handwritten recipe books I inherited from my gran. I think of it as the pound cake of puddings because it has one of everything – one cup of sugar, one egg, one cup of flour. Standard. A ridiculously simple and obscenely comforting pudding, it’s dense, tight and moist. I like a bit of stodge at the best of times, but even more so after a bruising day out trying to conquer the world. Naturally it’s unthinkable to not drown this warm sponge pudding in a pool of warm custard. Not the box stuff. Not the fancy made-from-eggs stuff. The kind you make from custard powder. The way grandma did.

All you need is…

1 cup sugar
1 jumbo free range egg
1 cup cake flour
1 tbs butter, melted
1 cup milk
1 tsp bicarbonate of soda
2 tbs fine apricot jam
¼ tsp vinegar

Preheat your oven to 180 degrees Celsius. Use a handheld electric whisk to beat the egg and sugar until pale and fluffy. Sift in the flour and add the butter. Use a large spoon to gently fold in the flour – do not be vigorous and overmix! Melt the apricot jam by blitzing it in your micro for a few seconds, add the vinegar and set aside to cool slightly. Dissolve the bicarb of soda in the milk and add it to the batter. (NB: Peek in the bottom of the cup to ensure all the bicarb is in the batter. If not, it will not rise.) Finally add in the apricot jam and vinegar mix. Stir as little as possible – like most cake mixes this pud hates to be messed with too much.

Prep an ovenproof baking dish (with lid) by spraying it with non-stick baking spray. Spoon in the mix, cover with the lid and bake for 30-40 minutes until done. Test it the way you would a cake. Simply insert a thin knife or skewer into the middle. If it comes out clean, it’s done. If batter sticks to it, it needs a few more minutes. Serve this sponge pudding warm with warm custard. I am particularly fond of the vanilla custard powder mix from Woolies, it’s the best of the bunch.

serves

6

prep

15 min

bake

30-40 min

scroll-main

Ook beskikbaar in: Afrikaans