Winter Warmers: traditional and tangy vinegar pudding

The days for warm puddings are getting fewer but my yearning for weekends spent in front of the fireplace has not yet been satisfied. While I am clinging on to winter, I find myself searching for traditional comfort food more and more. It was on one of these recipe-hunting adventures that I found this traditional dessert in my trusty old Kook & Geniet (Cook & Enjoy). It is filled with amazing old-school South African recipes and reminds me of Sunday lunch at my gran’s house.  As my neighbour pointed out when I told her of my intention to make this for our lunch on Woman’s Day, the term “vinegar pudding” is really a contradiction in terms. But this delicious, warming pudding is filled with sweet and tangy goodness that will make you want to lick out the bowl.

For the sauce, you will need:

  • 500ml water
  • 500ml sugar
  • 125ml vinegar (plain white spirit vinegar is fine)

For the pudding, you will need:

  • 25ml butter
  • 125ml sugar
  • 2 eggs
  • 375ml cake flour
  • 10ml fine ginger (I didn’t have ginger, so I substituted with cinnamon which was great!)
  • pinch of salt
  • 5ml bicarb
  • 2.5ml nutmeg
  • 30ml apricot  jam or honey

Method:

  • First, make the sauce: Cook the water, vinegar, and sugar together in a small saucepan until all the sugar had dissolved. Leave to cool, and then pour into a greased oven dish.
  • Preheat the oven to 180°C.
  • Beat the butter and sugar together, and then add the eggs.
  • Sift together the dry ingredients, and add to the butter mixture.
  • Add the jam or honey and stir well.
  • Spoon the thick dough into the dish with the sauce – no need to mix anything!
  • Bake for 30 – 40, until the pudding is beautifully brown on top.

When you dish it up, drizzle with a spoon full of the sauce. Serve with a hearty dollop of warm custard or whipped cream and enjoy.

Happy baking!

The pretty bowls were a gift from my sister – aren’t they just lovely!! x

 

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