Vinegar pudding

Deur Barbara Joubert, SARIE KOS Winter 2010

Foto’s: Micky Hoyle Galery

You will either love this or hate this (it tastes slightly of vinegar).

(6 portions)

Sauce

500 ml water, boiled
300 g (375 ml) sugar
125 ml brown vinegar

Batter

25 ml butter
100 g (125 ml) sugar
25 ml apricot jam
2 eggs, whisked
180 g (320 ml) cake flour
5 ml bicarbonate of soda
2 ml salt
10 ml ground ginger
2 ml ground nutmeg
50 ml milk

Heat oven to 180˚C. Start preparing the sauce. Put sauce ingredients in a saucepan and bring to the boil. Simmer 5 minutes. Pour sauce in an ovenproof dish of 20 x 15 cm. Allow sauce to cool completely before spooning in the batter. For the batter: Cream the butter and the sugar until light and creamy. Add jam and eggs and mix well. Sift flour, bicarbonate of soda, salt, ginger and nutmeg. Fold flour mixture and milk into the butter-egg mixture. Spoon batter into syrup. It will look as though the batter is floating in the syrup. Put in warm oven and bake 30-40 minutes until golden brown. Serve warm.

Assistent Melissa Pecoraro

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