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This pudding forms little holes right through the cake, giving it the the same characteristics as a normal honey cake. It has been passed down several South African generations.
Ingredients:
200g (250ml) sugar
180g (200ml) butter
1 tablespoon of margarine
250ml golden syrup or liquid honey
5ml baking soda
250ml milk
120g (250ml) cake flour
pinch of salt
3 large eggs
Preheat the oven to 160 degrees celsius (300 fahrenheit). Wipe a 2,5 liter glass oven bowl with margarine, or spray with cooking spray.
Heat the sugar and butter together over low heat until the butter has melted. Mix well and add the syrup or honey. Mix well again.
Dissolve the baking soda in the milk. Sieve the cake flour and salt together. Separately add the dried ingredients and the milk to the butter mixture. Beat the eggs singularly into the mixture. It's important that the eggs are beaten well, otherwise they do not make little holes in the cake pudding.
Place mixture in bowl and bake for approximately 1 hour, or until the pudding is dark brown and it is cooked through.
Serve with custard (hot or cold), cream or ice-cream. Additionally, you can add fresh fruit to the pudding for a more exotic, tropical taste.
Serves 6
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