Very similar to one going back to my childhood days when puddings were very part of a meal - making this one of those recipes that make for memories. A five for the memories as well as being an excellent pudding, one I hope to make again soon. Perfect on a cool and rainy June evening. Other then using a touch more of the apricot jam I made as posted with results that have this added to my family desserts cookbook.
I love this recipe. Reminds me of my childhood. Thanks for posting. I didn't reduce amount of sugar, and it tasted awesome, just like it is supposed to:o) It is complimented very well by custard.
I have not made this dessert in years, but loved this recipe. I also reduced the amount of sugar in the sauce, upped the flour content slightly, and used full cream milk which worked like a charm! I felt that this pudding would easily feed 6 people too, as its extremely rich. Also a hint to get all the sauce to absorb, would be to poke holes in the pudding as you take it out. Beat the sauce up with a whisk and pour over the dessert, its lovely. Thank you for a lovely, lovely pudding. Nicky
I love puddings and this one is one of my new favorites :) I used evaporated milk instead of cream, it is also really nice with a bit of shredded coconut added to the sauce while simmering it for a variation, thanks a lot Zurie!
A delicious recipe, very much for the super super sweet toothed. South African's love their desserts very, very sweet so if you're not used to that much richness I'd cut back on the syrup amount. I didn't find the cake too dry with only half the amount of syrup and it was very rich with the full amount. A great vinegar/baking soda recipe. I'd say this is very similar to a sticky date pudding or butterscotch pudding. Thanks so much for the recipe, will be making more of this in the future!! Oh yes and make sure yo have a mug of cold milk on hand when serving this, yummy!
This is a great recipe. Made it at Christmas time, my South African husband and sons thought it was wonderful!
I liked the recipe, but boy, was the pudding sweet! This time I cut the sugar in half, and it was more edible. I also think that more liquid of the sauce is necessary, because the core of the pudding remained dry, though I cut the grid lines throughout. maybe 1/3 of the cup more, perhaps some fruit juice or even water. dunno now, but will try later
Excellent Pudding, it only took about 15-18 minutes to cook at 350. I too only used 3 ounces of sugar in the sauce. To make it light fat free half and half. My kids said it tasted like pancakes. Great the next day, it is very rich. Oh and I only had peach preserves and it tasted great.
Excellent! Very unique taste and uses very common ingredients that I always have on hand. So it will be a regular in my home! Adding apricot jam gave the cake an apricot aroma so good! The only change that I made was reducing the sugar in the sauce to 3 ounces. A keeper. Thanks for sharing it with us Chef Zee!
I would like to do my pudding tonight. Can I use coconut milk as I don't have fresh cream now?