Hot Pudding Recipes (South Africa)

CANARY PUDDING

Ingredients

• 4 oz. Flour
• 3 oz Sugar
• 2 oz. Butter
• Two eggs
• Pinch of salt
• 1 teaspoon of baking powder
• ¼ cup of milk
• Jam of your choice

Method

1. Cream butter and sugar until it is light and fluffy
2. Add each egg separately and beat well
3. Stir in the dry ingredients and the milk
4. Spoon the jam into a buttered mould
5. Pour the mixture on top of the mould and steam for 1½ hours

APPLE BROWN

Ingredients

• 2 cups of breadcrumbs
• ½ a cup of sugar
• ¼ cup of melted butter
• ¼ teaspoon of nutmeg
• Four cooking apples
• Grated rind and the juice of ½a lemon
• ½ a cup of hot water

Method

1. Mix the breadcrumbs and butter
2. Cover the bottom of a buttered pie dish with the crumb mixture
3. Spread half the cooking apples over the bread crumbs
4. Mix the sugar, lemon juice and the lemon rind and nutmeg and sprinkle some over the apples
5. Repeat process
6. Spread the remaining crumb mixture on top
7. Pour in the hot water then cover with buttered paper
8. Bake in moderate oven for 40 min
9. Serve with cream

SPECIAL PLUM PUDDING

Ingredients

• 1 cup of flour
• 1 cup of bread crumbs
• 1 cup of sugar
• 1 teaspoon of salt
• 1 cup of finely chopped suet
• 1 cup of currents
• 1 cup of raisins
• 1 cup of sultanas
• 2 oz. of almonds
• 1 teaspoon of bicarbonate of soda
• A grated carrot
• A grated apple
• 1 tablespoon of treacle
• 1 tablespoon of marmalade
• Grated rind of 1 lemon
• Six eggs
• Glass of brandy
• One and a ½ teaspoons mixed spice.

Method

1. Clean and flour the fruit the night before
2. Mix the fruit with the dry ingredients, grated apple and carrot
3. Beat the eggs well and add the marmalade, treacle and brandy to the eggs
4. Mix all the ingredients together, stir well
5. Cook in a mould or pudding cloth for 4 to 6 hours.

VINEGAR PUDDING

Ingredients

• 1½ cups of flour
• ¾ cup of milk
• ½ cup of sugar
• 1 tablespoon of apricot jam
• 1 tablespoon of butter
• 1 teaspoon of bicarbonate of soda
• ½ teaspoon of ground ginger
• ½ teaspoon of ground cinnamon
• One egg
• ½ a cup of water
• ¼ cup of vinegar

Method

1. Rub butter into the dry ingredients
2. Add the apricot jam, milk, butter and egg, mix together into a dough
3. Butter a mould and put in the ½ a cup of water, sugar, and ¼ cup of vinegar
4. Put the dough in, do notstir, and work carefully not to mix too much.
5. Steam for about 2½ hours

CAPE DATE AND BRANDY PUDDING

Ingredients

• 2 cups of plain flour
• 1 teaspoon of baking powder
• 2⅓ cups of dates, roughly chopped
• 1 teaspoon of bicarbonate of soda
• Cup of water
• ½ cup of butter; softened
• ¾ cup of caster sugar
• 1 egg
• 1 cup of chopped pecan nuts

Syrup:

• 1¼ cups of sugar
• ½ cup of water
• ¾ cup of brandy
• 1 teaspoon of vanilla essence
• 2 tablespoons of butter
• ½ teaspoon of ground cinnamon

Method

1. Preheat the oven to 180C (350F) and grease an oven proof dish.
2. Mix dates with the water in a small pot and bring to the boil.
3. Remove from the heat and add the bicarbonate of soda.
4. Cream together the butter until light and fluffy then add the sugar and egg.
5. Sift the dry ingredients into the butter mixture.
6. Mix in the cooled dates then mix the nuts in.
7. Pour into the greased oven proof dish.
8. Bake for an hour. Check with a skewer if properly cooked.

SYRUP

Boil the sugar, water, butter and vanilla essence together for 10 minutes then add the brandy and cinnamon and mix well. Use whipped cream or custard if desired.

MARSHMALLOW PUDDING

Ingredients

• 1⅓cups of cake flour
• 1 teaspoon of baking soda
• One pinch of salt
• 1 cup of castor sugar
• Two eggs
• 2 tablespoons of butter
• 1 teaspoon of white vinegar
• ½ cup of milk
• 1 tablespoon of apricot jam

Sauce

• 1 cup of heavy cream
• ½ cup of butter
• ½ cup of white sugar
• ½ cup of water, orange juice, or sherry

Method

1. Preheat oven to 175C (350F)
2. In a small saucepan over low heat, melt 2 tablespoons butter with vinegar and milk
3. Remove from heat, and set aside
4. Sift flour, baking soda, and salt together into a separate bowl
5. Beat 1 cup of sugar and eggs until light and fluffy
6. Gradually mix in the apricot jam
7. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula
8. Pour batter into a greased, baking dish
9. Bake approximately 45 minutes. Check to see if cooked.
10. Put ½ cup of sugar, butter and water in a saucepan and stir over a moderate heat until sugar dissolved. Do not boil.
11. Remove pudding from the oven, pierce several times with a fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.