serves 6

  • 30 ml butter
  • 200 g (250 ml) sugar
  • 2 eggs, beaten
  • 280 g (500 ml) cake flour, sifted
  • 10 ml baking soda
  • 188 ml milk
  • pinch of salt
  • 30 ml smooth apricot jam
  • 30 ml brown vinegar

Preheat oven to 180 °C. Cream butter and sugar until light and creamy. Add beaten eggs and fold in the sifted flour. Combine baking soda and milk and add to the mixture, along with the rest of the ingredients. Spoon into a buttered oven dish of 22 x 18 cm and bake for about 40 minutes. Meanwhile, make the sauce. When the pudding is done, take it out and immediately pour the warm sauce over it.


  • 1 tin evaporated milk (Ideal Milk)
  • 250 ml warm water
  • 400 g (500 ml) sugar
  • 30 ml butter
  • 5 ml vanilla essence

Put evaporated milk, warm water and sugar in a pot. Bring to the boil while stirring. The sugar must be melted before the mixture starts to boil. Add butter and flavouring. When the butter is melted, pour the hot sauce over the hot pudding. Serve with vanilla ice cream.

To drink
A special late harvest wine like Fleur du Cap Noble Late Harvest 2007.