| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Milk |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 2 |
tb |
Apricot jam |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Vinegar |
| 1 |
|
Egg |
| 1 |
pn |
Salt (about 1/4 to 1/2 teaspoon) |
| 1/2 |
c |
Boiling water |
| 1 |
c |
Milk |
| 1 |
ts |
Vanilla essence |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Butter or margarine |
INSTRUCTIONS
SYRUP
This is a recipe from South Africa, but I do not know whether or not it
originated there. "Heerlike Poeding" (pronounced "here-lick-a pudding")
literally means "Delicious Pudding" in Afrikaans. This is not a dessert to
be served at refined dinner parties. However, it is a truly delicious baked
pudding in the blue collar tradition that is perfect for hearty appetites
on cold, wintry days. It's easy to make, too.
Beat egg and sugar. Add rest of ingredients except milk. Mix well, then add
milk and mix well again. (The mixture will be very liquid, but that's
okay.) Bake for one hour at 350 deg F in a *deep* uncovered casserole dish
~- say about 7 to 8 inches square or round and 3 or 4 inches deep.
Just before the hour is up, prepare the following syrup: Bring the syrup to
the boil, then pour it into the dish, while the pudding is still hot from
the oven. Let stand for a few minutes before serving.
Can be served with whipped cream or vanilla ice cream. Leftovers may be
reheated either in the oven or microwave. It seems to taste even better the
second time around! ]]]]]]
Paul Malan malan@leland.stanford.edu From malan@leland.stanford.edu
Subject: rec.food.recipes: Error in previous recipe Date: 30 Nov 92
02:27:32 GMT
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