By Michael Kachitsa
The main ingredients needed:
2 cups flour (500 ml)
3 teaspoons baking powder (15 ml)
1 teaspoon salt
1⁄2 cup butter (1 stick or 125 g or 4 oz)
2 eggs, beaten
1 teaspoon vanilla
Apricot jam and A few Tablespoons of milk.
The main instructions:
- Preheat oven to 350 deg F/180 deg Celsius.Grease a suitable oven dish, like a rectangular Pyrex dish
- Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
- Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
- It’s easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
- Roll the dough out quite thinly — on a surface sprinkled with flour — and form a rectangle, by cutting off bits and adding it on again — you know how.
- Spread the dough with apricot jam.
- From one of the LONG sides, roll it up like a swiss roll.
- Cut this roll into 1 inch slices, using a serrated knife such as a bread knife. The jam WILL ooze out.
- Pack the slices, cut sides up, closely together, in the greased dish.
- Scoop the jam which oozed out on the surface you used, and just plonk back on to these rolls.
- In a pot, mix the boiling water (from your kettle), sugar, butter and vanilla and stir until sugar dissolves.
- With a tablespoon, ladle evenly over the slices of pudding, but beware: you will have more sauce than the baking dish can take. Usually you’ll be left with about 3/4 cup. KEEP IT.
- Bake for about 40 – 45 minutes.
- When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices: I find that, when baking, the sauce tends to pool on the sides.
- Now the hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
- Serve hot, with custard, ice cream or sweetened whipped cream.