Heerlike poeding
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| 1 | cup | Milk |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| 2 | tablespoons | Apricot jam |
| ½ | cup | Sugar |
| 1 | tablespoon | Vinegar |
| 1 | Egg | |
| 1 | pinch | Salt (about 1/4 to 1/2 teaspoon) |
| ½ | cup | Boiling water |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla essence |
| ¾ | cup | Sugar |
| 2 | tablespoons | Butter or margarine |
Directions
SYRUP
This is a recipe from South Africa, but I do not know whether or not it originated there. "Heerlike Poeding" (pronounced "here-lick-a pudding") literally means "Delicious Pudding" in Afrikaans. This is not a dessert to be served at refined dinner parties. However, it is a truly delicious baked pudding in the blue collar tradition that is perfect for hearty appetites on cold, wintry days. It's easy to make, too.
Beat egg and sugar. Add rest of ingredients except milk. Mix well, then add milk and mix well again. (The mixture will be very liquid, but that's okay.) Bake for one hour at 350 deg F in a *deep* uncovered casserole dish ~- say about 7 to 8 inches square or round and 3 or 4 inches deep.
Just before the hour is up, prepare the following syrup: Bring the syrup to the boil, then pour it into the dish, while the pudding is still hot from the oven. Let stand for a few minutes before serving.
Can be served with whipped cream or vanilla ice cream. Leftovers may be reheated either in the oven or microwave. It seems to taste even better the second time around! ]]]]]]
Paul Malan malan@... From malan@...
Subject: rec.food.recipes: Error in previous recipe Date: 30 Nov 92 02:27:32 GMT