By Liza van Wyk
Page views: 32827Thanks to one of our Recipe Club Members for sharing this little beauty!
4 reviews
1 tsp baking powder
125ml milk
1 Tbsp fine apricot jam
1 Tbsp soft butter
2 eggs
375ml self raising flour
125ml Chelsea White Sugar
pinch of salt
Sauce
250ml water
250ml cream
250ml margarine
1 cup Chelsea White Sugar
1 tsp vanilla essence
Pudding:
Preheat oven to 180ºC.
Mix together the baking powder and milk.
Mix together the apricot jam, soft butter and eggs.
Sift together the flour sugar and salt.
Mix everything together and bake in an oven proof dish for 25 to 30 minutes. Test after 20 minutes.
Sauce:
Mix sauce ingredients together and boil. Prick holes in pudding and pour hot sauce over, serve.
Hi. I live in South Africa. This is one of the best puddings ever! A family favourite! You can't go wrong with this recipe. I am so pleasantly surprised to find it here.
Jan Ellis pudding is my go to recipe. I have been making it for years and never had a flop. Freezes very well. 2 min in mikro with ice cream or Custard and it tastes the same as the day you made it fresh. 50 stars.
Always been a favorite if ny family! I did not have apricot jam but used marmalade! It came out so fluffy and you can smell the marmalade aroma! Fantasic!! Must try!!
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