Recipe: Jan Ellis Pudding

Jan Ellis Pudding Pudding 5 ml baking powder 125 ml milk 30 ml fine apricot jam 25 ml soft butter 2 eggs 375 ml self raising flour 125 ml sugar 1 ml salt Syrup 250

Jan Ellis Pudding

Pudding

  • 5 ml baking powder
  • 125 ml milk
  • 30 ml fine apricot jam
  • 25 ml soft butter
  • 2 eggs
  • 375 ml self raising flour
  • 125 ml sugar
  • 1 ml salt

Syrup

  • 250 ml water
  • 250 ml cream
  • 250 ml margarine
  • 250 ml sugar
  • 5 ml vanilla extract

Pudding

  1. Preheat oven at 180ºC

  2. Mix together the baking powder and milk

  3. Mix together the apricot jam, soft butter and eggs

  4. Sift together the flour sugar and salt

  5. Mix everything together and bake for 25 to 30 minutes

Syrup

  1. Mix sauce ingredients together and boil

  2. Prick holes in pudding and pour hot sauce over

  3. Serve with freshly whipped cream

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