In a world of pudding potential, it comes as no surprise that I would find a pudding that would pique my interest.
Apricot jam has earned its place on many South African menus, and many breakfast counters seem to be donned with jars of the stuff. While strawberry and plum are regular hits in my fridge, apricot is certainly something I have warmed to over the last few weeks. Full disclosure, I am not an avid apricot jam fan, but I blame/thank pudding for being the gateway.
While is the calling card for a traditional South African pudding, it is asynpoeding or vinegar pudding that also channels malva's spongy energy and it combines exactly as its name suggests – vinegar and pudding. Think of it as a caramelised, self-saucing pud that uses vinegar to balance all the sweetness in the syrup and hugs the spiced cakey batter. If that doesn't sell it then this might, it's the perfect vehicle for generous pourers of cream and custard.
Vinegar deserves dessert and self-saucing pud. Source: Farah Celjo
Make malva
Malva pudding
Vinegar pudding contains almost the same ingredients of ol' faithful malva - apricot jam, vinegar, milk, flour, butter, sugar and eggs. Its main differences lie in the use of baking powder instead of bicarb soda, the addition of cream and cornflour in its creamy pouring sauce, as well as the amount of vinegar that is used within both bakes - with vinegar pudding, obviously containing more. While you may not come to expect vinegar in your baked goods, it acts as the perfect acidic agent and when combined with baking powder gives this pudding a soft and springy mouthfeel. What is a non-negotiable across all of these puddings is that they must be served warm.
Bake vinegar pud at home
All the basics. Source: Farah Celjo
Serves 6-8
Preheat your oven to 180°C.
To make the syrup, bring to boil:
- ¾ cup sugar
- 80 ml vinegar, white, apple cider, sherry or balsamic (I've used white)
- 250 ml water
Stirring until the sugar has dissolved and then set aside.
For the batter, cream:
- 60 g butter, softened
- ¼ cup caster sugar
Stir in:
- 3 tbsp apricot jam
- 2 eggs, beaten
Sift in the following dry ingredients, alternating with the milk and gently mix until well combined:
- 200 g plain flour
- ½ tsp baking powder
- 1 tsp allspice
- ½ tsp nutmeg
- 30 ml milk
Pour the batter into a buttered 20 cm ovenproof dish. Pour the cooled syrup over the top until even and then bake for 30-40 minutes or until golden. Don't worry if your syrup pools, give it time to coddle your pudding.
Serve warm with custard, cream, ice cream or a mixture of all three if you’re feeling extra indulgent.
Team it up with cream, ice cream or custard and never look back. Source: Farah Celjo
Now, what to do with the rest of that apricot jam? Make a malva, lean into some and Italian , or perhaps just pop it on some toasted sourdough with a slice of provolone.
