Friday, 5 October 2012

South African Telephone Pudding Recipe


  • 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


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.