Have you ever tried South Africa’s most loved winter pudding in a cupcake
250 ml sugar
15 ml (1 tablespoon) butter
60 ml (1/4 cup) smooth apricot jam
250 ml cake flour
5ml bicarbonate of soda
250 ml Ideal Milk OR fresh milk
15 ml (1 tablespoon) vinegar
10 ml (2 teaspoon vanilla essence)
1 can (155g) Nestle dessert cream
60 g butter
80 ml (1/3 cup) sugar
30 ml (2 tablespoons) hot water
Preheat oven to 180C & grease an ovenproof dish (± 24 x 18 cm) or use cupcake holders.
Beat sugar, egg butter & jam together until light & fluffy
Sieve flour, bicarbonate of soda & salt
Mix ideal milk, vinegar & essence together.
Fold flour mixture into egg mixture alternately with the liquid.
Spray and cook cupcake holders and pour little over halfway
Bake for ±20 minutes or until done
Heat cream, remaining butter, sugar & water together & boil for 5 min.
Cut 2 slits with a knife in the cupcake and pour sauce over hot pudding.
Serve warm with extra cream or custard.
Prepared, tried and tested Feriel Sonday