We here in South Africa love our traditional puddings. It’s especially when it comes to sponge-cakey puddings baked in the oven and usually served warm with some sort of sauce or syrup. There’s nothing glamorous or sexy about them and they don’t require any sort of expensive or exotic ingredients. Jan Ellis was a well-known Springbok rugby player in the 1960s and 70s. Legend has it that this Jan Ellis-Inspired Pudding was his favourite pudding and to this day it bears his name. It goes without saying, but that the man had good taste.
The recipe is very reminiscent to a traditional South African malva pudding. However, it adds some nutmeg and apricot jam for that extra flavour. Baking is often about keeping it simple and this Jan Ellis-Inspired Pudding is one of the easiest. It’s all about adding ingredients and then baking or boiling them. You can easily make the syrup as the pudding bakes. Doing this ensures that you will always have a nice warm dessert at Sunday lunch with family and friends.
Sweet, moist and absolutely delicious, this Jan Ellis-Inspired Pudding is always a winner. Sunday lunch or game night will never be the same again.
Jan Ellis-Inspired Pudding Recipe
Course: DessertCuisine: South AfricanDifficulty: Easy
FOR THE PUDDING
¾ cup self-raising flour
1 tbsp apricot jam
¼ cup milk
¼ cup sugar
½ tsp baking soda
1 tbsp softened butter
1 pinch salt
1 pinch ground nutmeg
1 tsp grated orange zes
FOR THE SYRUP
½ cup boiling water
½ cup cream
½ tsp vanilla essence
½ cup butter
½ cup sugar
1 tbsp grated orange zest
Dissolve the baking soda in the milk. Mix all the other ingredients together well, then add the milk and mix well until smooth. Pour into a baking dish and bake for 30-40 minutes at 180°C or until a skewer comes out clean.Place all the ingredients for the syrup in a small saucepan and bring to the boil over medium heat. You’ll know it’s ready when the syrup coats the back of a spoon.Serve each portion of pudding with a generous helping of syrup and some custard.
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