INGREDIENTS
Pudding:
50 ml Clover salted butter
125 ml brown sugar
60 ml apricot jam
2 eggs
15 ml bicarb
50 ml Clover milk, warmed
125 ml Clover Amasi
375 ml flour
5 ml salt
30 ml vinegar
Sauce:
zest of 1 naartjie
250 ml Clover cream
125 ml Clover salted butter
175 ml brown sugar
30ml apricot jam
30ml naartjie juice
naartjie peel to infuse
Method
Cream butter and sugar until fluffy.
Mix in the jam, then add eggs and beat until combined.
Dissolve the bicarb in milk.
Add flour and salt to egg mixture, mix gently, then add the milk mixture. Mix till smooth.
Add vinegar and stir.
Pour into a greased tin and bake at 180°C for 20 minutes.
While the pudding is baking, place the remaining ingredients into a saucepan, bring to the boil and
simmer for 6 minutes. Set aside.
Remove pudding from oven, prick holes with a knife and pour the sauce over the hot pudding. Allow to stand for 10 minutes, then serve with Clover Classic Custard and fresh naartjie segments.