Sticky Pudding
Audette Vengetas-Govender's Recipe
1 Recipe
Classic South African recipes
Occasions recipes
Flour Recipes
Baking Aids Recipes
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Occasions recipes
Flour Recipes
Baking Aids Recipes
Measurement Conversions
Recipe Rating
Preparation Time: 20 mins
Cook Time: 20 mins
Serves: 12 servings
A vanilla sponge, soaked in syrup, creating the ultimate indulgence.
Ingredients
250ml Snowflake Cake Wheat Flour
100ml white sugar
125ml milk
24ml butter
12ml apricot jam
12ml white vinegar
5ml bicarbonate of soda
5ml vanilla
Syrup
250ml sugar
125ml hot water
125ml milk
12ml butter
5ml vanilla
Method
- Grease a muffin pan and set aside.
- Beat the sugar and butter together until its pale, add the egg.
- Mix well, add the apricot jam.
- Sift in flour salt to the egg mixture. Mix until well combined.
- In a bowl mix bicarbonate of soda in milk. Add milk to the flour mixture.
- Lastly add vinegar and give a good stir.
- Fill the batter half way and bake for 20 mins on 180°c or until golden brown.
- For syrup
- Add all ingredients and bring to boil.
- Start this process as soon as the cakes are set to bake.
- Remove syrup once cakes are baked.
- Place the warm cakes into a baking tin, packed tightly together.
- Using a skewer stick, poke holes into each cake.
- Pour over the syrup. Cover the entire baking pan with foil and leave to soak.
- The pudding will be ready to serve in 10 minutes with ice cream, cream or custard.
