Old fashioned Vinegar Pudding with Amarula

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)

Preheat the oven to 180°C. You can make one big pudding or small individual ones.

Method Sift the dry ingredients, add the butter and egg, mix well. Add the bicarbonate of soda, vinegar and jam. Mix until the jam is well distributed. Heat the syrup in a pot – do not add roux. Pour half the syrup into 21cm baking dish (buttered or greased with cooking spray) or 12-piece muffin tin. Drop the batter by the spoonful and bake for 10 to 12 minutes or until the batter is cooked through. Add roux to the syrup and heat, allow the sauce to thicken and put to one side Remove dessert dish while hot and pour over Amarula syrup Serve with pouring cream and even some berries. For texture add Hokey Pokey honeycomb.

Hokey Pokey Ingredients ¼ cup white sugar 2 Tbs golden syrup 1 tsp baking soda

Method Cover a board with a sheet of baking paper and set aside.

Place the sugar and syrup in a pot on a medium heat, heat slowly and stir until the sugar has dissolved. Turn up the heat and bring mixture to boil, stirring occasionally if needed. Boil for two minutes. Don’t take your eyes of the pot the sugar mixture can burn very easily. If needed remove from heat.

The next part is fun so make sure the kids are watching but hot sugar can burn so be very careful. Add the baking soda and mix quickly with a whisk. The mixture will start to foam like a volcano.

Turn the mixture onto the baking paper and leave to cool and harden. Break into pieces. Whatever you don’t use now, store in an airtight container. Don’t keep it in the fridge.

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