Our book club read Nelson Mandela’s “Long Walk to Freedom” this month, and hostess Kim thought a South African meal would add to the discussion. (Actually at around 700 pages most of us gave up and watched the movie, which is also wonderful.) The recipe everyone wanted to take home was this beloved traditional baked dessert, which is just one of the best things of its kind I’ve ever put in my mouth. Rich and sweet, it will remind you of a bread pudding made with French Toast. I had to finish every bite – worth every calorie. Leftovers (if you had any) would be divine with coffee for breakfast. The next time someone needs comfort food, I will bring this!
The Pudding
3/4 cup sugar
2 large eggs
1 Tbs. apricot jam
5 oz. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbs. butter (generous Tbs.)
1 tsp. vinegar
1/3 cup milk
For the sauce:
3/4 cup fresh cream
3 1/2 oz. butter
3 oz. sugar
1/3 cup hot water
2 tsp vanilla
Preheat the oven to 350 degrees. Grease a 7 x7 or 8 X 8 oven dish. Beat the sugar and eggs, either in a food processor or with electric beaters. Beat until thick and lemon colored, then add the jam and mix throughly. Melt the butter and add along with the vinegar to the mixture. Sieve, or simply mix together the flour, soda and salt in a medium bowl. Add this along with the milk to the egg mixture in the processor or mixing bowl. Beat well.
Pour into an oven-proof dish and bake until the pudding is brown and well-risen; which will take 30-45 minutes.
In a pot, melt together the ingredients for the sauce and stir well. Pour it over the pudding as soon as it comes out of the oven. Leave it to stand awhile before serving, to let the sauce soak into the pudding. Serve warm. Serves 4-6.
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