Pot pudding

Recipe from: 8/8/2005 12:00:00 AM
Ingredients 17
Servings 10
Time 10

Ingredients

  • 500
    ml
    Syrup: water
  • 250
    ml
    sugar
  • 5
    ml
    grated lemon rind
  • 25
    ml
    lemon juice
  • 60
    g
    Pudding: butter or margarine
  • 125
    ml
    brown sugar
  • 125
    ml
    smooth apricot jam
  • 1
    egg, whisked
  • 125
    ml
    milk
  • 375
    ml
    cake flour
  • 5
    ml
    bicarbonate of soda
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground ginger
  • 1
    ml
    ground cloves
  • 1
    ml
    salt
  • 25
    ml
    lemon juice
  • 38
    g
    To serve: evaporated milk
 

Method

60
 
Syrup
Mix all the ingredients for the syrup in a 22 cm cast-iron pot. Stir over medium heat until the sugar has dissolved. Bring the mixture to the boil and boil for 5 minutes.

Pudding
Heat the butter or margarine, sugar and apricot jam, stirring until the sugar has dissolved. Whisk the egg and milk together and stir the mixture into the butter mixture. Sift together the dry ingredients and fold into the sugar mixture, mixing until smooth. Add the lemon juice. Bring the syrup to the boil and spoon the pudding batter into the boiling syrup. Cover and place the pot over medium-hot coals. Place a few coals on top of the lid and cook for 1 hour. Alternatively bake the pudding in the oven at 180º C. Heat the evaporated milk and serve with the pudding.

 

 

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