Vinegar pudding

Known as Asynpoeding in Afrikaans, this is a classic South African recipe based on the more well-known Malva Pudding. Vinegar balances out the intense sweetness of the dessert to make an incredibly comforting bowl of pudding.

Vinegar pudding Credit: Kitti Gould

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 250 g plain flour
• 1 tsp bicarbonate soda
• ⅔ cup brown sugar
• pinch of salt
• 2 eggs
• 50 g butter, melted and cooled
• 2 tsp vanilla bean paste
• ⅓ cup apricot jam
• 2 tbsp apple cider vinegar or white wine vinegar
• 160 ml (⅔ cup) evaporated milk
• chopped roasted hazelnuts (roasted in brown sugar and salt), to serve
• vanilla ice cream, to serve

For the sauce

• 125 ml cup thin cream
• remaining evaporated milk from can (215 ml)
• ½ cup brown sugar
• 50 g unsalted butter
• 2 tbsp apple cider vinegar or white wine vinegar
• 2 tbsp water

Instructions

1. Preheat oven to 180˚C (160˚C fan-forced). Grease a 1.5-2 litre baking dish.
2. In a large bowl, combine the flour, bicarbonate soda, brown sugar and a pinch of salt. Whisk to combine.
3. Add the eggs, butter, vanilla, apricot jam, vinegar and ⅔ cup evaporated milk. Whisk to combine, then pour into the prepared dish.
4. Bake for 20 minutes, or until a skewer comes out clean and the cake springs back when lightly touched in the centre.
5. Meanwhile, in a medium saucepan, combine the sauce ingredients (except for the vinegar) and bring to a simmer. Stir to combine, then remove from heat and keep warm.
6. Remove the pudding from the oven, then use a skewer to poke holes in the cake. Pour the sauce over the pudding and the extra vinegar and allow it to soak in. 
7. Serve the pudding warm, topped with roasted hazelnuts and ice cream.

Note
• This recipe uses 375 ml can evaporated milk.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Proof Is In The Pudding

Watch The Full Episode Here

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Watch The Full Episode Here

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