The Pudding

  1. 250 ml sugar

  2. 3 eggs

  3. 4 tablespoons apricot jam

  4. 300 gram self raising flour

  5. 2 tablespoons of baking powder

  6. ½ teaspoon salt

  7. 2 tablespoons of butter or margarine

  8. 2 tablespoons of vinegar

  9. 1 1/2 cup of milk

  10. 800 gram glazed cherries

  11. 100 gram orange peal

  12. 200 gram walnut pieces

  13. 400 gram sliced dates

Topping Sauce

  1. 2 x 410g  tins of evaporated milk

  2. 50 gram butter or margarine

  3. 120 gram sugar

  4. 3 cups of hot water

  5. 2 teaspoons of vanilla


  • Preheat oven to 200 ˚C and when the pudding is in the oven, keep temperature for 5 minutes and then turn down to 180 ˚C for 40 to 50 minutes.  

  • Grease an oven dish of 18 x 30 x 4 ½ cm. Beat the sugar, eggs, melted butter and salt and add jam. Mix thoroughly.  Add the vinegar. Add the flour, baking powder and the milk. Pour in oven dish and add glazed cherries, orange peel, walnut pieces and sliced dates evenly on dough.

  • Mix evaporated milk, butter, sugar, hot water and vanilla in a 2 litre bowl until the sugar is dissolved. Cook in microwave on high and stir every 5 minutes until boiling.

  • Remove pudding from oven when thoroughly baked and prick with a fork. Pour sauce over pudding and give it time to be absorbed. Put back in oven and leave 10 minutes to caramelise. Enjoy with a thin custard or vanilla ice cream. Serve 6 to 8

Recent Posts

See All

This custard pudding has stood the test of time in our family.   It allows you to to make your own variations depending on what you have available.  You can vary the biscuits, the fruit and even the j

INGREDIENTS 1 packet EET-SUM MOR biscuits:  finely crushed 1 tin Condensed Milk 500ml Fruit Yoghurt OR 1 Peppermint Crisp chocolate 1 tin Caramel Condensed Milk 500ml Plain Yoghurt METHOD: "Spray’n co

Originally from Portugal. Famous in South Africa. Adapted by Deon INGREDIENTS Buy ready made Puff Pastry. One roll will be enough for two tarts. FILLING 750 ml milk 2 high tablespoons self raising flo