Sportsman's Pudding
photo by Zurie
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
-
Batter
- 4.92 ml baking soda (5 ml bicarbonate of soda)
- 118.29 ml milk (125 ml)
- 198.44 g self-rising flour (200 g self-raising flour)
- 99.22 g sugar, granulated (100 g white sugar)
- 2 eggs, beaten
- 29.58 ml apricot jam (the finely cooked preserve)
- 29.58 ml very soft butter
- 2.46 ml salt
-
Sauce
- 236.59 ml water (250 ml)
- 236.59 ml cream (250 ml)
- 236.59 ml butter (about 230 g)
- 4.92 ml vanilla
directions
- Heat oven to 350 deg F/180 deg Celsius.
- Using a 2-quart oven dish, spray with nonstick spray.
- Stir the soda into the milk.
- Mix the rest of the batter ingredients in the order given, add the milk, and mix very well until the batter is smooth.
- Ladle the batter into the prepared dish (it might look a bit large but it needs to be) and bake about 30 - 35 minutes, until well risen and nicely brown on top.
- While it bakes, mix all the ingredients for the sauce in a pot, and stir until boiling.
- When the pudding comes out of the oven, carefully and slowly pour the hot sauce over the pudding. Leave to stand a while so the sauce can be absorbed.
- Serve warm or lukewarm, with thin custard or ice cream.
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Reviews
-
Very good, but talk about a heart attack waiting to happen! Paul Dean would be proud of you *2 sticks of butter* !!! This is not a sweet pudding. But what I think keeps you coming back for more is the richness. DD could not stay out of it last night and neither could I!! I used corn syrup instead of sugar and took away a little of the milk. I feel it came out pretty good with the substitution. I made this for *Zaar World Tour 4* 2008 round 3 the *African Dessert Challenge* I'm playing on the team *Tastebud Tickling Travelers* Go team go!
Tweaks
-
Very good, but talk about a heart attack waiting to happen! Paul Dean would be proud of you *2 sticks of butter* !!! This is not a sweet pudding. But what I think keeps you coming back for more is the richness. DD could not stay out of it last night and neither could I!! I used corn syrup instead of sugar and took away a little of the milk. I feel it came out pretty good with the substitution. I made this for *Zaar World Tour 4* 2008 round 3 the *African Dessert Challenge* I'm playing on the team *Tastebud Tickling Travelers* Go team go!
RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).