With a wire whisk or egg beater beat together the sugar and eggs. You want the mixture to creamy and pale, so be patient and strong and beat it for as long as it takes. This step ensures a light, fluffy pudding and is very worth the effort!
Add the jam, flour, baking powder and salt, stir in until blended.
Pour in the milk, sprinkle over the bicarb, and quickly whisk it altogether.
Pour the batter into the small cast-iron baking pot, cover with the lid and place over moderate coals, and pile some hot coals onto the lid of the pot as well.
Bake for about an hour, until golden brown and a sharp knife or skewer inserted in the middle comes out clean.Syrup:
Melt the butter in a pot over the fire, then stir in all the other ingredients.
Heat through, but don’t boil.
Pour slowly over the pudding, allowing it soak in thoroughly.
Serve with ready-made custard or whipped cream.
Reprinted with permission of Fired-up cookingSA.
To visit Fired-up cookingSA’s blog, click here.