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Vrijstaat-poeding
Zuid Afrikaans
recept van Pim (the site photographer)
Stroop (syrup):
4 cups (1 liter) water
2 cups (500 ml) sugar
Boil 4 cups of water and 2 cups of sugar together in a large
pot.
Keep until later in recipe.
Deeg (dough):
1 cup sugar
1 cup butter
3 cups cake flour
salt (een knipje)
3 teaspoons bicarb of soda (koeksoda in Afrikaans)
1 cup (125 ml) milk
2 dessert spoons (25 ml) apricot jam (I always use more)
1 teaspoon (2,5 ml) ground ginger
Melt butter and sugar together. Add sifted flour and salt.
Mix bicarb into
milk and then add to flour mixture. Add jam and ginger and
mix. Scoop
spoonsful of dough into boiling syrup. Keep the pot's lid
up for at least
the first 10 minutes. Turn down the heat so that it just
simmers. Cook for
altogether 45 to 60 minutes, depending on how brown you
want the pudding
(the bicarb makes it brown). Serve with custard or fresh
cream or vanilla
ice cream.
PS: You could add a little bit more water to the syrup if
you want a more
saucy pudding.
Elmari
Potgieter
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