South African Vinegar Pudding. A recipe for traditional South African Asynpoeding (Vinegar Pudding), which is self-saucing and a delicious baked pudding. The sweetness of the sugar and apricot jam are being balanced out by a drop or more of vinegar. This is perfect and a true classic South African dessert loved by many in the Rainbow Nation.
- 60 g butter or margarine, softened
- 125 ml (100 g) sugar
- 1 extra-large egg
- 15 ml smooth apricot jam
- 250 ml (140 g) Snowflake Cake Wheat Flour
- 5 ml Snowflake Baking Powder
- 1 ml salt
- 5 ml bicarbonate of soda
- 250 ml milk
- 30 ml vinegar
- 80 ml (65 g) sugar
- 80 ml milk
- 60 ml water
- 45 ml butter or margarine
- 5 ml vanilla or caramel essence
Cream butter and sugar together.
Add egg and beat well until light and creamy. Add jam.
Sift flour, baking powder, and salt together and add to egg mixture. Mix well.
Mix the bicarbonate of soda with the milk and add to egg mixture. Add vinegar and mix well.
Spoon mixture into a greased, medium ovenproof dish and bake in a preheated oven at 180°C for about 40 minutes.
Combine all the ingredients, except essence, in a small, heavy-based saucepan and bring to a boil.
Simmer for a few minutes.
Remove from heat, add essence, and pour over the warm pudding.
Amount Per Serving Calories 8414Total Fat 387gSaturated Fat 69gTrans Fat 0gUnsaturated Fat 296gCholesterol 1625mgSodium 5887mgCarbohydrates 1203gFiber 7gSugar 884gProtein 67g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
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