Naartjie zest takes this favourite to the next level. We top it off with syrupy, pan-fried naartjies.
|500 ml||flour — cake|
|salt — just a pinch|
|10 ml||Robertson's baking powder|
|100 g||butter — room temperature|
|250 ml||brown sugar|
|45 ml||marmalade or apricot jam|
|naartjies — grated zest|
|20 ml||vinegar — white|
|5 ml||Robertson's bicarbonate of soda|
|10 ml||cornflour — maizena|
|3||naartjies — peeled|
|lemon — juice only|
Preheat the oven to 170°C. Grease a large ovenproof dish with non-stick spray.
For the pudding:
Sift the flour, salt and baking powder together. In a separate bowl, beat the butter and sugar until light and creamy.
Add the eggs one by one, mixing well after each addition. Add the marmalade or jam, zest and vinegar and mix well.
Dissolve the bicarbonate of soda in the milk. Alternate adding the milk mixture and the flour mixture to the batter.
Transfer to the ovenproof dish and bake for 40-45 minutes or until done.
For the sauce:
Heat the sugar, milk, cream and butter in a saucepan until the butter has melted. Mix the corn flour with the water and add to the saucepan. Stir until the sauce has thickened.
Pour over the hot pudding as soon as it comes out of the oven.
For the naartjies:
Halve the naartjies horizontally. Put them, cut side down, in a pan and drizzle the honey over.
Add the lemon juice and heat for a minute. Arrange on top of the pudding.