Kromdraai Eats

10/15/2025

🇿🇦 Hertzoggies (South African Jam & Meringue Tarts)
Hertzoggies are delightful little tartlets that are as pretty as they are delicious. The contrast between the crumbly crust, sticky jam, and airy, sweet meringue makes them an irresistible treat.

Yields: 12-18 tartlets Prep time: 30-40 minutes Bake time: 15-20 minutes

🛒 Kromdraai Eats Shopping List
For the Pastry (Tart Shells):
2 cups (250g) All-Purpose Flour

2
1
​
tsp Baking Powder

4
1
​
tsp Salt

2
1
​
cup (113g) Cold Butter, cubed

2
1
​
cup (100g) Sugar

1 large Egg, beaten

1 tbsp Cold Water (if needed)

For the Filling:
4
3
​
- 1 cup (200g-250g) Kromdraai Deli Apricot Jam (smooth or chunky)

For the Meringue Topping:
2 large Egg Whites (at room temperature)

2
1
​
cup (100g) Caster Sugar (superfine sugar)

Pinch of Cream of Tartar (optional, helps stabilize meringue)

2
1
​
cup (50g) Desiccated Coconut (or finely ground almonds)

A few drops of Pink or Orange Food Colouring (optional, for traditional look)

🔥 Method
Phase 1: Make the Pastry
Sift Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt.

Cut in Butter: Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Add Sugar & Egg: Stir in the sugar. Add the beaten egg and mix until a dough just begins to form. If the dough is too dry, add the cold water one teaspoon at a time until it comes together.

Chill: Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Phase 2: Prepare Fillings & Preheat
Preheat Oven: Preheat your oven to 350
∘
F (180
∘
C).

Grease Pans: Lightly grease a standard 12-hole muffin tin or tartlet pans.

Roll & Cut Pastry: On a lightly floured surface, roll out the chilled pastry to about
8
1
​
inch (3mm) thickness. Using a round cookie cutter (approx. 2.5-3 inches / 6-7.5cm), cut out circles and gently press them into the prepared muffin/tartlet tins. Prick the bottoms with a fork.

Add Jam: Spoon about 1 teaspoon of apricot jam into each pastry shell.

Phase 3: Make & Add Meringue
Whisk Egg Whites: In a clean, dry bowl (preferably glass or metal), whisk the egg whites (and cream of tartar, if using) with an electric mixer until soft peaks form.

Add Sugar: Gradually add the caster sugar, one tablespoon at a time, while continuing to whisk until stiff, glossy peaks form and the sugar has dissolved (when you rub a little meringue between your fingers, it should feel smooth).

Fold in Coconut & Colouring: Gently fold in the desiccated coconut. If using, add a few drops of food colouring and gently fold until just combined.

Top Tarts: Pipe or spoon the meringue mixture on top of the jam in each pastry shell, creating a small peak or swirl.

Phase 4: Bake & Cool
Bake: Bake for 15 to 20 minutes, or until the pastry is golden and the meringue is lightly browned and set.

Cool: Remove the tins from the oven and let the Hertzoggies cool in the tins for a few minutes before carefully transferring them to a wire rack to cool completely.

🍽️ Serving Suggestions
Hertzoggies are perfect for afternoon tea, coffee breaks, or as a delightful dessert.

Store in an airtight container at room temperature for up to 3 days.

🔪 Kromdraai Eats Kitchen Tip
Meringue Success: For the best meringue, ensure your egg whites are at room temperature and that your bowl and whisk are absolutely free of any grease. Any trace of fat can prevent the egg whites from whipping up properly.

10/13/2025

# # 🇿🇦 Authentic Durban Curry (Lamb or Chicken)

**Durban Curry** is a vibrant, fiery, and deeply flavourful curry, distinct from other South Asian curries. Originating from the Indian community in Durban, South Africa, it's famous for its rich, red oil, potent spices, and tender meat, often cooked on the bone. It's not for the faint of heart, but its taste is utterly addictive!

**Serves:** 4-6
**Prep time:** 20 minutes
**Cook time:** 1 hour 15 minutes - 1 hour 45 minutes

# # # 🛒 Kromdraai Eats Shopping List

* **Meat:** 1 kg (approx. 2.2 lbs) Lamb or Chicken (bone-in pieces for best flavour, e.g., lamb shoulder, chicken thighs/drumsticks)
* **Aromatics:** 2 large onions, finely chopped; 1 tbsp grated fresh ginger; 1 tbsp minced garlic; 2-3 fresh green chilies, slit down the middle (adjust to heat preference).
* **Curry Base (Available at Kromdraai Deli/Store!):**
* 3-4 tbsp **Durban Curry Powder** (crucial for authentic flavour!)
* 1 tsp **Turmeric Powder**
* 1 tsp **Garam Masala** (optional, for finishing)
* **Other Spices:** 1 tsp whole cumin seeds; 1 tsp whole fennel seeds; 5-6 whole curry leaves; 2-3 star anise (optional); 2-3 green cardamom pods, lightly crushed (optional).
* **Vegetables/Liquid:** 2-3 medium potatoes, peeled and quartered; 1 can (400g) chopped tomatoes or 3 fresh tomatoes, chopped; 1.5 cups (375ml) hot water or beef/chicken stock; 2 tbsp fresh coriander, chopped (for garnish).
* **Fats & Seasoning:** 3 tbsp vegetable oil; Salt to taste.

# # # 🔥 Method

# # # # **Phase 1: Prepare the Meat and Aromatic Base**

1. **Prep Meat:** If using lamb, cut into stewing pieces. If using chicken, ensure pieces are uniform. Season generously with a pinch of salt.
2. **Heat Oil:** In a large, heavy-bottomed pot or Dutch oven, heat the **vegetable oil** over medium-high heat until shimmering.
3. **Bloom Whole Spices:** Add the **cumin seeds, fennel seeds, curry leaves, star anise**, and **cardamom pods** (if using). Fry for about 30 seconds until fragrant, taking care not to burn them.
4. **Sauté Aromatics:** Add the finely chopped **onions** to the pot. Reduce the heat to medium and cook, stirring occasionally, until deeply golden brown and caramelized (this takes about 10-15 minutes and is key to a good curry flavour).
5. **Add Ginger, Garlic, Chilies:** Stir in the grated **ginger, minced garlic**, and slit **green chilies**. Cook for another 2-3 minutes until fragrant.
6. **Add Ground Spices:** Reduce the heat to low. Stir in the **Durban Curry Powder** and **Turmeric Powder**. Cook for 1-2 minutes, stirring constantly, to cook out the raw spice flavour. Add a splash of water if the spices start to stick.

# # # # **Phase 2: Build the Curry**

7. **Brown Meat:** Increase heat to medium. Add the seasoned **lamb or chicken** pieces to the pot. Cook, turning occasionally, until the meat is sealed and lightly browned on all sides (about 5-7 minutes).
8. **Add Tomatoes & Liquid:** Stir in the **chopped tomatoes**. Cook for 5 minutes, allowing them to break down slightly. Pour in the **hot water or stock**. Bring to a gentle simmer.
9. **Add Potatoes:** Add the quartered **potatoes** to the pot.
10. **Simmer:** Cover the pot with a lid, reduce the heat to low, and let the curry **simmer gently**.
* For **lamb**, simmer for 1 to 1.5 hours, or until the lamb is tender.
* For **chicken**, simmer for 30-40 minutes, or until the chicken is cooked through and tender.
* Stir occasionally to prevent sticking, and add a little more hot water/stock if the curry becomes too dry.

# # # # **Phase 3: Finish and Serve**

11. **Check Seasoning:** Once the meat and potatoes are tender, check for salt and adjust as needed.
12. **Garam Masala (Optional):** Stir in the **Garam Masala** for the last 5 minutes of cooking.
13. **Garnish:** Remove from heat and garnish generously with fresh **chopped coriander**.

# # # 🍽️ Serving Suggestions

* Serve hot with fluffy **Basmati Rice** or **Yellow Rice** (rice cooked with turmeric and a few raisins).
* Accompaniments: Fresh tomato and onion **salsa/sambal**, plain yogurt, and warm **rotis** or **naan bread** for scooping up the delicious gravy.
* Don't forget the **"bunny chow"** style – hollowed-out bread filled with curry!

***

# # # 🔪 Kromdraai Eats Kitchen Tip

**The "Red Oil" Indicator:** A hallmark of authentic Durban Curry is the reddish oil that separates and glistens on top. This is a sign of a well-cooked curry where the spices have bloomed perfectly. Don't skim it off – it's full of flavour!

10/12/2025

🇿🇦 Pannekoek (South African Thin Pancakes)
Unlike thick, fluffy American-style pancakes, South African pannekoek are very thin and delicate. They are traditionally served warm, rolled up, and sprinkled with a generous amount of cinnamon sugar.

Serves: 8-10 Pannekoek
Prep time: 10 minutes + 30 minutes resting time
Cook time: About 1-2 minutes per pancake

🛒 Kromdraai Eats Shopping List
2 cups (250g) All-Purpose Flour

2
1
​
tsp Salt

2 Large Eggs

2 cups (500ml) Milk

2
1
​
cup (125ml) Water

2 tbsp Cooking Oil or melted Butter (plus extra for the pan)

For the Topping:
2
1
​
cup (100g) Sugar

2 tsp Ground Cinnamon

Fresh Lemon Juice (optional, but highly recommended)

🔥 Method
Phase 1: Make the Batter
Combine Dry Ingredients: Sift the flour and salt into a large mixing bowl.

Add Wet Ingredients: In a separate bowl, lightly whisk the eggs, milk, water, and oil/melted butter together.

Combine: Gradually whisk the wet mixture into the dry ingredients until the batter is smooth and lump-free. The batter should be quite thin—thinner than standard pancake batter, similar to cream.

Rest: This step is crucial for tender pannekoek! Cover the bowl and let the batter rest in the fridge for at least 30 minutes (up to 1 hour). Resting allows the gluten to relax, which prevents the pancakes from being tough.

Phase 2: Cook the Pannekoek
Prepare Topping: While the batter is resting, mix the sugar and cinnamon together in a small bowl. Set aside.

Heat Pan: Place a flat non-stick frying pan (or a designated crêpe pan) over medium-high heat. Lightly grease the pan with a small amount of oil or butter.

Cook: Once the pan is hot, quickly pour a small ladle (about
4
1
​
to
3
1
​
cup) of batter into the center of the pan. Immediately tilt and swirl the pan until the batter thinly and evenly coats the entire bottom surface.

Flip: Cook for about 45-60 seconds, until the edges start to crisp and the surface looks set. Carefully flip the pancake with a spatula and cook the second side for another 30 seconds. The pancakes should be a pale golden-yellow color.

Serve Immediately: Slide the warm pannekoek onto a plate.

🍽️ Serving Suggestions
Classic Style: While warm, roll up the pannekoek, sprinkle generously with the cinnamon sugar mix, and drizzle with a squeeze of fresh lemon juice.

Filling: Fill with creamy cottage cheese and sliced strawberries, or spread with chocolate-hazelnut spread.

Dessert: Serve alongside vanilla ice cream and warm caramel sauce.

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10/12/2025

🇿🇦 Vetkoek (South African Fried Bread)
Vetkoek means "fat cake" in Afrikaans, and these golden, fluffy dough balls are a beloved comfort food across South Africa. They can be enjoyed savory, typically filled with curried mince, or sweet, spread with jam, syrup, or honey.

Serves: 8-10 Vetkoek (depending on size)
Prep time: 20 minutes + 1-2 hours proving time
Cook time: 2-3 minutes per Vetkoek

🛒 Kromdraai Eats Shopping List
4 cups (500g) All-Purpose Flour

2
1
​
tsp Salt

2 tsp Instant Dry Yeast

2 tbsp Sugar

2 tbsp Butter, melted (or cooking oil)

1
2
1
​
cups (375ml) Lukewarm Water (or milk for richer dough)

Plenty of Vegetable Oil for deep-frying

🔥 Method
Phase 1: Make the Dough
Combine Dry Ingredients: In a large mixing bowl, sift together the flour and salt. Add the instant dry yeast and sugar, and mix well.

Add Wet Ingredients: Make a well in the center of the dry ingredients. Pour in the melted butter/oil and about 1 cup of the lukewarm water.

Mix & Knead: Start mixing from the center outwards, gradually incorporating the flour. Add more lukewarm water, little by little, until you form a soft, slightly sticky dough.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.

First Rise (Proving): Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp tea towel and leave it in a warm place to rise until doubled in size (this can take 1 to 2 hours, depending on the warmth of your kitchen).

Phase 2: Shape & Second Rise
Punch Down: Once doubled, gently punch down the dough to release the air.

Shape: Divide the dough into equal portions (about the size of a golf ball for smaller vetkoek, or a tennis ball for larger ones). Gently flatten each portion slightly into a round disc, about
2
1
​
inch thick. Avoid over-handling.

Second Rise: Place the shaped vetkoek on a lightly floured tray, leaving space between them. Cover loosely and let them rise again for another 20-30 minutes, or until noticeably puffy.

Phase 3: Deep-Fry
Heat Oil: In a large, heavy-bottomed pot or deep-fryer, heat at least 2 inches of vegetable oil to 350
∘
F (175
∘
C). If you don't have a thermometer, test by dropping a small piece of dough in – it should sizzle and float to the surface immediately, browning in about 30 seconds.

Fry Vetkoek: Carefully lower 2-3 vetkoek into the hot oil (do not overcrowd the pot). Fry for about 2-3 minutes per side, turning once, until they are golden brown and cooked through. They should puff up nicely.

Drain: Remove the vetkoek with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Repeat: Continue frying the remaining vetkoek in batches.

🍽️ Serving Suggestions
Savory: Slice open and fill with warm curried mince (a classic combination!), or cheese and cold meat.

Sweet: Serve warm with Kromdraai Deli's Apricot Jam, syrup, honey, or a dusting of cinnamon sugar.

🔪 Kromdraai Eats Kitchen Tip
The "Dough Test": To ensure your oil is the right temperature, drop a small piece of dough into it. If it sizzles immediately and browns quickly, the oil is too hot. If it just sits there and slowly browns, it's too cool. Aim for a steady sizzle and gradual browning.

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10/12/2025

🇿🇦 Bierbrood (South African Beer Bread)
Bierbrood is an incredibly easy, no-knead bread that gets its rise and unique flavour from beer. It's crusty on the outside, soft on the inside, and pairs perfectly with a potjiekos, braai meat, or slathered with butter and jam.

Serves: 6-8
Prep time: 10 minutes
Bake time: 45-60 minutes

🛒 Kromdraai Eats Shopping List
3 cups (375g) Self-Raising Flour (or All-Purpose Flour + 3 tsp Baking Powder)

1 tsp Salt

4
1
​
cup (50g) Sugar (adjust to taste; more for a sweeter bread)

1 can or bottle (330−375ml) Beer (lager or ale works best; avoid very bitter or dark beers for a traditional flavour)

4
1
​
cup (60g) Butter, melted (for brushing)

🔥 Method
Preheat Oven & Prepare Pan: Preheat your oven to 350
∘
F (180
∘
C). Lightly grease a standard loaf pan (approximately 9×5 inches / 23×13cm).

Combine Dry Ingredients: In a large mixing bowl, whisk together the self-raising flour, salt, and sugar.

Add Beer: Pour in the entire can/bottle of beer. Mix with a wooden spoon or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing will make the bread tough. The dough will be thick and sticky.

Transfer to Pan: Spoon the dough into the prepared loaf pan and spread it out evenly.

Butter Top: Pour the melted butter evenly over the top of the dough in the pan. This helps create a beautiful golden crust.

Bake: Bake for 45 to 60 minutes, or until the bread is golden brown and a skewer inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil for the last 15-20 minutes.

Cool & Serve: Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

🍽️ Serving Suggestions
Serve warm, sliced thick, with butter.

It's the ultimate accompaniment to Potjiekos, Durban Curry, or any braai meat.

Enjoy with a generous spread of Kromdraai Deli's Apricot Jam or Marmite.

🔪 Kromdraai Eats Kitchen Tip
Choosing Your Beer: The type of beer you use will subtly influence the bread's flavour. A light lager will give a milder taste, while an ale can add a slightly richer, more malty note. Experiment to find your favourite!

#

10/12/2025

This is the classic recipe for Potjiekos, a traditional South African slow-cooked layered stew. The art of the potjie (Afrikaans for "small pot food") is in the layering and resisting the urge to stir!

The best pots for this are a three-legged cast-iron potjie pot cooked over gentle coals, or a large, heavy Dutch oven on a low stove setting.

Traditional Lamb Potjiekos
This recipe focuses on the widely popular lamb potjie, known for its rich flavour.

Serves: 6-8 people
Prep Time: 30 minutes
Cooking Time: 2.5 to 3 hours

🛒 Kromdraai Eats Shopping List
Meat: 1.5 kg (approx. 3.3 lbs) Lamb neck, shoulder, or stewing pieces (bone-in adds great flavour).

Aromatics: 2 large onions, sliced; 4-6 cloves garlic, minced.

Flavour Base: 2 tbsp cooking oil; 1 cup Red Wine (or use extra stock); 500 ml Beef Stock.

Spices (Available at Kromdraai Deli/Store!): 2 tsp Mixed Dried Herbs (Thyme/Rosemary); 1 tsp Paprika; 1 tsp Coarse Salt; 1/2 tsp Black Pepper; 2 Bay Leaves.

Long-Cooking Veggies (Bottom Layers): 6 medium carrots, sliced into thick chunks; 6 medium potatoes, quartered.

Quick-Cooking Veggies (Top Layers): 1 cup mushrooms (halved); 1 cup green beans (trimmed); 1-2 tomatoes, roughly chopped.

🔥 Method: The Art of Layering
Phase 1: Build the Base (Approx. 30 minutes)
Prepare the Pot: If cooking outdoors, get your fire going and rake a small, steady bed of gentle coals under the potjie. Heat the pot and add the oil.

Brown the Meat: Lightly dust the lamb pieces with seasoned flour (optional) and brown them in batches until golden. This sears the flavour in. Remove all meat and set aside.

Sauté Aromatics: Add the sliced onions to the pot and sauté until soft and translucent (about 5-8 minutes). Add the minced garlic and cook for 1 minute until fragrant.

Flavour the Meat: Return the browned lamb to the pot. Sprinkle with your Kromdraai Mixed Herbs, Paprika, Salt, and Pepper. Stir only to coat the meat.

Add Liquid: Pour in the Red Wine and let it simmer for a few minutes to reduce slightly. Add the Beef Stock and Bay Leaves. The liquid should cover the meat, but not fully cover the entire pot.

Phase 2: The Slow Cook (1.5 - 2 hours)
The First Simmer: Place the lid on the pot. Maintain a very low, steady heat (a gentle bubble, not a rolling boil). Let it simmer for 1 to 1.5 hours.

Potjie Rule #1: DO NOT STIR! The meat tenderizes in the liquid while the pot builds a flavour base. Check your coals/heat level occasionally.

Phase 3: The Layers (Final 45-60 minutes)
Layer the Hard Veggies: After the first simmer, open the lid and gently arrange the Carrot chunks directly on top of the meat layer. Next, arrange the Potato quarters on top of the carrots. Do not stir!

Layer the Soft Veggies: Now, add the Mushrooms and Green Beans on the very top, followed by the chopped Tomatoes. The softer, faster-cooking vegetables must be at the top to steam and prevent them from disintegrating.

The Final Simmer: Cover the pot again. Continue to simmer over low heat for another 45 to 60 minutes, or until the potatoes and carrots are tender. The vegetables will cook by steam.

🍽️ Serving the Potjiekos
The Big Reveal: Once the veggies are tender, remove the pot from the heat and let it rest for about 10 minutes.

Final Stir (The ONLY Stir!): Just before serving, give the entire pot a single, gentle stir from bottom to top to mix the thick sauce with the layered ingredients.

Serve: Dish directly from the potjie with a side of Pap (maize meal porridge), rice, or a thick slice of fresh-baked bread (like a crusty braaibroodjie).

🔪 Kromdraai Eats Kitchen Tip
The "No-Stir" Rule: The key to true Potjiekos is the layering. By keeping the layers separate, the vegetables steam and retain their distinct flavour and texture, while the meat below stews to tender perfection. Stirring turns it into a simple stew; not stirring makes it Potjiekos.

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10/12/2025

10/12/2025

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10/12/2025

🇿🇦 Bobotie (South African Spiced Baked Mince)
Bobotie (pronounced buh-BOO-tee) is considered one of South Africa's national dishes, combining sweet and savory Cape Malay flavors with a rich, baked egg topping. It is traditionally served with Yellow Rice.

Ingredients
For the Meat Filling
1 tbsp Olive Oil

1 large Onion, finely chopped

2 cloves Garlic, crushed

1 lb (500g) Lean Ground Beef (or Lamb/Mutton)

2 tbsp Medium Curry Powder

1 tsp Turmeric

2
1
​
tsp Ground Cumin (optional)

4
1
​
cup Sultanas or Raisins (optional)

2 slices White Bread, crusts removed

2
1
​
cup Milk (for soaking the bread)

2 tbsp Apricot Jam or Chutney (Mrs. Ball's is traditional)

1 tbsp Lemon Juice or Vinegar

1 Egg, lightly beaten (optional, for binding)

Salt and freshly ground Black Pepper to taste

For the Custard Topping
1 cup Milk (use the reserved milk plus extra to make up the volume)

2 large Eggs

2
1
​
tsp Turmeric (for color)

4-6 Bay Leaves (for decoration and flavor)

Pinch of Salt

Instructions
1. Prepare the Bread and Preheat
Preheat the oven to 350
∘
F (180
∘
C). Lightly grease a medium-sized baking dish.

Soak Bread: Place the bread slices in a shallow bowl and pour the
2
1
​
cup of milk over them. Let them soak while you prepare the mince.

2. Cook the Mince Filling
Sauté Aromatics: Heat the olive oil in a large skillet or pan over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes). Add the crushed garlic and cook for another minute.

Add Spices: Stir in the curry powder, turmeric, and cumin. Cook for 1 minute until fragrant.

Brown Meat: Add the ground beef and cook, stirring and breaking up the clumps, until it is browned.

Add Flavorings: Stir in the sultanas/raisins, apricot jam/chutney, lemon juice/vinegar, salt, and pepper. Mix well.

Add Bread: Squeeze the excess milk from the soaked bread, reserving the milk for the topping. Mash the bread with a fork and add it to the meat mixture. Stir well until the bread is completely incorporated.

(Optional Binder): Remove from heat and stir in the 1 beaten egg (if using) to help bind the mixture.

3. Assemble and Bake
Fill Dish: Spoon the meat mixture into the prepared baking dish and smooth the top, pressing it down lightly to pack it firmly.

Make Custard: Take the reserved milk (from soaking the bread) and top it up with extra milk to make 1 full cup. Whisk in the 2 eggs,
2
1
​
tsp turmeric, and a pinch of salt.

Top and Bake: Gently pour the custard mixture evenly over the meat filling. Decoratively arrange the bay leaves on top.

Bake for 30 to 40 minutes, or until the custard is set and a beautiful golden-brown color.

4. Serve
Remove the bay leaves before serving.

Bobotie is traditionally served with Yellow Rice (rice cooked with turmeric and raisins), sliced banana, and extra chutney on the side.

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10/12/2025

🇿🇦 Malva Pudding (South African Baked Dessert)
Malva Pudding is a sweet, apricot-jam-based sponge pudding of Dutch origin, famous for its sticky, caramelized texture and the rich, creamy sauce poured over it immediately after baking.

Ingredients
For the Pudding
1 cup (250 ml) Sugar

2 large Eggs

1 tbsp Apricot Jam

1 cup (250 ml) All-Purpose Flour

1 tsp Bicarbonate of Soda (Baking Soda)

1 tbsp White Vinegar

1 cup (250 ml) Milk, heated until lukewarm

1 tbsp Butter, melted

For the Sauce
1 cup (250 ml) Cream (Heavy/Whipping Cream)

2
1
​
cup (125 ml) Milk

2
1
​
cup (125 ml) Butter

2
1
​
cup (125 ml) Sugar

2
1
​
cup (125 ml) Hot Water

1 tsp Vanilla Essence

Instructions
1. Prepare the Pudding Batter
Preheat & Grease: Preheat your oven to 350
∘
F (180
∘
C). Grease a medium-sized ovenproof dish (approx. 9×13 inches or similar size for a deeper pudding).

Cream Ingredients: In a large bowl, cream the sugar and eggs together until the mixture is pale yellow and creamy. Beat in the apricot jam.

Dry Ingredients: Sift the flour and
2
1
​
teaspoon of salt together. Set aside.

Activate Baking Soda: In a small cup, mix the bicarbonate of soda and vinegar. It will foam up.

Combine: Add the activated bicarb mixture, the melted butter, and the warm milk to the egg mixture. Mix well.

Fold in Flour: Gradually fold the dry ingredients (flour mixture) into the wet mixture until just combined. Do not overmix.

Bake: Pour the batter into your prepared dish and bake for 30 to 45 minutes, or until a skewer inserted into the center comes out clean.

2. Make the Sauce
Combine Sauce Ingredients: While the pudding is baking, combine the cream, milk, butter, sugar, hot water, and vanilla essence in a saucepan.

Heat: Bring the mixture to a gentle boil over medium heat, stirring until the butter and sugar are completely dissolved. Reduce heat and simmer gently for about 5 minutes.

3. Assemble and Serve
Pierce: As soon as the pudding comes out of the oven, use a skewer or fork to pierce holes all over the surface.

Pour Sauce: Immediately and slowly pour the hot sauce evenly over the hot pudding. It may look like a lot of sauce, but the pudding will absorb it all.

Rest: Allow the pudding to stand for 5 to 10 minutes to fully absorb the sauce.

Serve: Serve warm, often with ice cream, custard, or extra cream.

Enjoy this iconic South African delicacy!

#