Recipe by Zurie
This simple, delicious dessert was originally named after a legendary South African rugby player! It's the kind of pudding which gets passed on from cook to cook over the years. Delicious, saucy and fattening!
Top Review by Charlotte J
Very good, but talk about a heart attack waiting to happen! Paul Dean would be proud of you *2 sticks of butter* !!! This is not a sweet pudding. But what I think keeps you coming back for more is the richness. DD could not stay out of it last night and neither could I!! I used corn syrup instead of sugar and took away a little of the milk. I feel it came out pretty good with the substitution. I made this for *Zaar World Tour 4* 2008 round 3 the *African Dessert Challenge* I'm playing on the team *Tastebud Tickling Travelers* Go team go!
- 1 teaspoon baking soda (5 ml bicarbonate of soda)
- 1⁄2 cup milk (125 ml)
- 7 ounces self-rising flour (200 g self-raising flour)
- 3 1⁄2 ounces sugar, granulated (100 g white sugar)
- 2 eggs, beaten
- 2 tablespoons apricot jam (the finely cooked preserve)
- 2 tablespoons very soft butter
- 1⁄2 teaspoon salt
- 1 cup water (250 ml)
- 1 cup cream (250 ml)
- 1 cup butter (about 230 g)
- 1 teaspoon vanilla
Directions See How It's Made
- Heat oven to 350 deg F/180 deg Celsius.
- Using a 2-quart oven dish, spray with nonstick spray.
- Stir the soda into the milk.
- Mix the rest of the batter ingredients in the order given, add the milk, and mix very well until the batter is smooth.
- Ladle the batter into the prepared dish (it might look a bit large but it needs to be) and bake about 30 - 35 minutes, until well risen and nicely brown on top.
- While it bakes, mix all the ingredients for the sauce in a pot, and stir until boiling.
- When the pudding comes out of the oven, carefully and slowly pour the hot sauce over the pudding. Leave to stand a while so the sauce can be absorbed.
- Serve warm or lukewarm, with thin custard or ice cream.