Pudding Ingredients:
- 20 ml butter
- 210 g (250 ml) caster sugar
- 2 eggs
- 15 ml smooth apricot jam
- 5 ml bicarbonate of soda
- 125 ml lukewarm, strong Honeybush tea
- 140 g (250 ml) cake flour
- 1 ml salt
- 5 ml white vinegar
Cream Sauce Ingredients:
- 250 ml cream
- 150 g (180 ml) white sugar
- 125 g (135 ml) butter
- 125 ml hot, strong Honeybush tea
- 5 ml vanilla essence
Directions:
Pudding:
- Preheat your oven to 180°C. Lightly grease a 1.5-liter baking dish or tin with butter.
- Cream the butter and caster sugar together until well combined. Add the eggs one at a time, mixing thoroughly after each addition until the mixture becomes light and airy.
- Mix in the apricot jam.
- Dissolve the bicarbonate of soda in the lukewarm Honeybush tea, then add this to the egg mixture.
- Sift the flour and salt together, then gently fold them into the mixture. Lastly, stir in the vinegar.
- Pour the batter into the prepared baking dish and bake for 45 minutes, or until fully cooked.
Cream Sauce:
- While the pudding is baking, combine all the sauce ingredients in a small saucepan. Heat gently, stirring continuously until the butter has melted and the sugar has dissolved. Once the pudding is out of the oven, pour this hot sauce over it.
- Serve with homemade custard or vanilla ice cream.
Serves 8