This pudding is to die for. It is a traditional South African desert.Sometimes I add a dash of Rum to the sauce.
Serves: 6-8
INGREDIENTS
- 6½ ounces sugar (3/4 cup, 200 ml, or 180 g)
- 2 large eggs
- 1-tablespoon unsalted butter (room temperature)
- 4 tablespoon Apricot jam
- 1½ teaspoon grated orange zest
- 1 cup or 5 ounces all-purpose flour
- 1-teaspoon baking soda
- ½-teaspoon salt
- 1-teaspoon vinegar
- ¾ cup milk
For the Sauce:
- 1-cup evaporated milk
- ¼ -1/3 cup brown sugar
- 6 tablespoons / 3 ounce. / 88 grams butter.
- 2 ounce (60gm) milk/ semi sweet chocolate
- ½ teaspoon almond extract
- 1½ teaspoons vanilla extract
INSTRUCTIONS
- Pre-heat the oven to 180°C/350°F. Grease an 8 inch pan generously with cooking spray and set aside.
- In a large bowl beat eggs, orange zest, sugar, butter and apricot jam, until light and fluffy. Then add the vinegar and milk to the eggs mixture
- In another bowl, sift together the flour, baking soda, and salt
- Gradually, fold the flour mixture into the egg mixture. The mixture might be runny that’s ok.
- Pour batter into a greased cake pan. Bake at 350 until a tester inserted into the center comes out clean, 25–30 minutes While the cake is baking
- Heat the evaporated milk, chocolate, butter, sugar, almond and vanilla extract, in a saucepan over medium heat until the sugar has dissolved and the butter has melted. Remove from heat
- Using a skewer poke holes in the cake extending all the way to the bottom of the cake.
- Pour the chocolate butter sauce on the cake. Serve immediately or set aside in the fridge.
- Serve with Icecream or custard or both!
Credits to: africanbites.com
