Ingredients
- 1 cup sugar
- 1 cup caster sugar
- 1 cup caster sugar
- 4 ounces butter
- 2 tablespoons apricot jam
- 1 large eggs
- 1 teaspoon bicarbonate of soda
- 5 ml bicarbonate of soda
- 1 cup milk
- 1.50 cups flour
- 1 teaspoon ginger
- 1 teaspoon salt
- 2 cups water
- 1 teaspoon vanilla
Use imperial measurements
Method
How to make South African Telephone Pudding
- Heat oven to 350 deg F/180 deg Celsius For convection/fan ovens the heat can be a little lower.
- Cream butter and sugar well. (Use castor sugar/superfine sugar to make it easier).
- Add the jam and lightly beaten egg to the creamed mixture.
- Mix the flour, ginger and salt together.
- Mix the baking soda/bicarbonate of soda* into the cup of milk in a roomy bowl.
- Whisk the creamed mixture alternately with the dry ingredients into the milk, to form a smooth batter.
- To make the syrup, boil the water (using your electric kettle is fastest, then measure into a small pot). Add the sugar, and stir until sugar melts. Add vanilla.
- Pour this syrup into an oven dish -- not shallow! Then pour the pudding batter into the boiling syrup.
- Bake pudding for about 30 - 45 mins until brown on top and baked through. (Sorry, aunt's recipe is a bit vague on this point).
- * Baking soda is better known as bicarbonate of soda in South Africa.
