Serves 12
This is a play on my Gran’s famous Vinegar Pudding and is such a quick and easy dessert. I am so happy with how incredibly well Amarula Gold and Amarula Cream work with this recipe. I know Gran will approve this totally reinvented and improved pud.
INGREDIENTS
Pudding:
• 250g cake flour
• Pinch of salt
• 100ml sugar
• 25ml butter (melted)
• 2 eggs (beaten)
• 10ml bicarbonate of soda
• 50ml vinegar
• 100 ml Amarula Gold
• 100ml apricot jam
Syrup:
• 400ml milk
• 400ml boiling water
• 300g sugar
• 150ml Amarula Cream
• roux (10ml butter and 5ml flour)
METHOD
- Preheat oven to 180 degrees. You can make one big pudding or small individual ones.
- Sift dry ingredients, add butter and egg, mix well.
- Add bicarb, vinegar and jam. Mix till jam is well distributed.
- Heat syrup in a pot – do not add roux.
- Pour half the syrup into 21-cm baking dish or 12-piece muffin tin, butter your dish or use cook and spray.
- Drop the batter by the spoonful and bake for 10 to 12 minutes.
- Add roux to syrup and heat, allow sauce to thicken and put to one side.
- Remove dessert dish while hot and pour over Amarula syrup
You can serve with pouring cream and even some berries. Enjoy .
Always Remember
…FOOD IS LOVE…
